Bread With Bean Tapenade Food
A TRIO OF BRUSCHETTA
Steps:
- For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
- For the tapenade: Combine all ingredients in a food processor and process until smooth.
- For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
- For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
TAPENADE BREAD (A B M)
Based on a delicious and savory recipe from Madge Rosenberg's wonderful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Tapenade is a coarse puree of olives, anchovies, and garlic that can fill and flavor eggs, pasta, or beans or be spread on toast. With the bread machine, the tapenade is incorporated into the bread, which can be toasted and used as a base for hors d'oeuvres. Since Tapenade Bread is garlicky, top it very simply with mild goat or cottage cheese or with hard-cooked eggs or cold meat." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. In addition to a bread machine, this recipe requires a food processor. I estimated a 4 hour bread cycle, although your machine might be quicker! (I also took the liberty of correcting the 1 ½ pound measurement for sugar from 3 tablespoons to 3 teaspoons.) Posted for ZWT5.
Provided by mersaydees
Categories Easy
Time 4h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Make the tapenade by processing the olives, anchovy fillet(s), capers, garlic, olive oil, and pepper in a food processor.
- Add all ingredients including the tapenade to your bread machine in the order recommended by its manufacturer, and select the bread cycle.
Nutrition Facts : Calories 1145.7, Fat 20.7, SaturatedFat 2.9, Cholesterol 3.4, Sodium 2079.6, Carbohydrate 209.3, Fiber 12.6, Sugar 9.2, Protein 30.6
WHITE BEAN TAPENADE
Recipe courtesy of National Pork Board. NUTRITION INFO Calories: 50 Fat: 2.6 g Carbohydrates: 5.1 g Protein: 2 g
Provided by BurtonFanatic
Categories Spreads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes. Cool and squeeze garlic from clove, discarding skin.
- Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth.
- Thinly slice or mince sage leaves; fold into tapanade.
- Taste to adjust seasonings, add salt or pepper as needed.
Nutrition Facts : Calories 52.2, Fat 2.6, SaturatedFat 0.4, Sodium 105, Carbohydrate 5.4, Fiber 1.9, Sugar 0.7, Protein 1.9
BREAD WITH BEAN TAPENADE
Steps:
- Drain excess liquid off beans. Heat over medium low heat with a touch of butter. Cook until slightly softened. Add 2 to 3 tablespoons of vinaigrette, salt and pepper to taste. Pulse in food processor or mash in pot with a hand masher.
- Slice bread, remove crust (if necessary), brush with olive oil. Sprinkle with salt and pepper and bake at 275 degrees until toasted or under broiler on both sides.
- Spread 1 to 2 tablespoons bean tapenade and garnish with scallions.
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- Prepare Tapenade: Heat the oil in a small skillet over medium heat. Add the garlic and saute for 1-2 minutes, stirring constantly. Add the remaining ingredients and saute for an additional 3-4 minutes.
- Remove from heat and allow to cool down in pan until lukewarm or room temperature. Add to bowl of a small food processor.
- Pulse several times, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste. Transfer to a container and either use immediately (if room temperature) or chill in fridge. Tapenade can be made up to a day in advance and kept in a covered container in the fridge.
- Prepare Dough: In large container (with non-airtight lid), whisk together warm water, yeast, and salt. Slowly add in flours, mixing with wooden spoon. When dough becomes too difficult and thick to stir, mix together with hands until all the flour comes together and dough is uniform. The dough should be very wet and sticky. Do not knead. Cover lightly and allow to rise at room temperature for at least two hours. Place in refrigerator and allow to chill overnight.
WHITE BEAN TAPENADE RECIPE | BON APPéTIT
Step 1. Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, …
From bonappetit.com
3.5/5 (31)Total Time 10 minsServings 6
From bonappetit.com
3.5/5 (31)Total Time 10 minsServings 6
- Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
- DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
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Mix the beans, olives, parsley, basil, garlic, lemon juice, vinegar, salt and pepper in a bowl. Let sit for 15 minutes (or longer) for the flavors to combine. Slice the baguette into discs, about an inch thick. Brush with olive oil. Place the bread …
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From vanillaandbean.com
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- In the bowl of a food processor, add the olives, capers, tomatoes, garlic, oregano, parsley, basil, lemon juice, olive oil, and black pepper.
- For a relish, pulse a few times, then scrape down the bowl. Pulse a few more times, and the relish will be ready.
- For a chunky spread (pictured here), pulse up to 15-17 times, stopping to scrape down the bowl a few times.
- For a spreadable tapenade, process until a paste is formed, stopping to scrape down the bowl a few times.
CREAMY KALAMATA OLIVE TAPENADE, PLANT-BASED - VEGGIE FUN ...
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- Drain the olives and take out ten. Chop those ten and set aside. You will use the chopped olives for garnish.
- Using a fork or knife, poke the olives to check and see if there are any random pits. Remove any you find and discard.
- Peel one clove of garlic. If you are using a high-speed blender then there is no need to chop. You can add it in whole.
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From goodfood.com.au
Servings 4Total Time 30 mins
From goodfood.com.au
Servings 4Total Time 30 mins
- 1. To make the tapenade, soak capers in water for about an hour to ensure they're not too salty. Drain, then roughly chop.
- 2. Roughly chop the olives and anchovy fillets, combine with the capers and crushed peppercorns and drizzle with olive oil. Set aside until needed.
- 3. Bring a litre of water to the boil in a saucepan. Blanch the broad beans by adding them to the boiling water for about 30 seconds. Drain and immediately plunge them into very cold water to halt the cooking process. Squeeze the bright green pods out of their outer skins before placing them in a bowl. Add the herbs, olive oil and lemon juice and season to taste with salt and pepper. Keep warm until serving.
- 4. Heat the barbecue to high. Brush the tuna with oil and grill for 3 minutes each side until just cooked through.
EASY TAPENADE RECIPE - COOKIE AND KATE
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- In the bowl of your food processor, combine all of the ingredients (pitted olives, parsley, capers, olive oil, garlic and lemon juice). Pulse briefly about 10 times, then scrape down the sides of the jar.
- Pulse 5 to 10 more times until well chopped, but not pureed, or until you reach your desired texture. Serve as desired. Store leftovers in the refrigerator for up to 2 weeks.
PROSCIUTTO PANINI WITH BLACK BEAN TAPENADE - ONTARIO BEAN ...
Preheat countertop grill or panini press. To assemble, spread four slices of bread with 2 tbsp black bean tapenade. Top with 2 slices of prosciutto, roasted vegetables and 2 slices of …
From ontariobeans.on.ca
Servings 4Total Time 50 minsCategory Sandwiches
From ontariobeans.on.ca
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- In a food processor fitted with a metal blade add black beans, olives, parsley, olive oil, garlic, lemon juice and balsamic vinegar; pulse until finely chopped, but not puréed; set aside.
- In a large bowl, add red peppers, onion, zucchini and olive oil; toss to combine. Spread vegetables on a foil-lined baking sheet, season with salt and pepper; roast for 15 minutes, or until tender.
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More about "bread with bean tapenade recipes" WHITE BEAN TAPENADE RECIPE | BON APPéTIT. 2013-05-05 · Step 1. Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade ... From bonappetit.com 3.6/5 (31) Total Time 10 mins Servings 6. …
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