Left Bank Tapenade Appetizer Food

TAPENADE

Tapenade image

Provided by Alton Brown

Time 10m

Yield Approximately 1 to 1 1/2 cups

Number Of Ingredients 7

Ingredients

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Steps:

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

TAPENADE

Tapenade image

Provided by Keith McNally

Categories Condiment/Spread Fish Olive Side No-Cook Quick & Easy Fall Thyme Clove Capers Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 pound black olives, pitted, drained of their liquid
4 anchovy fillets
2 tablespoons capers, drained
1 garlic clove, peeled
1/8 teaspoon cayenne pepper
1/4 teaspoon grated orange zest
8 sprigs of thyme, leaves only
4 tablespoons olive oil

Steps:

Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.

CUCUMBER TAPENADE CANAPES

Cucumber Tapenade Canapes image

Categories Olive Pepper No-Cook Cocktail Party Quick & Easy New Year's Eve Cucumber Gourmet

Yield Makes 16 canap;és

Number Of Ingredients 4

Ingredients

sixteen 1/4-inch-thick slices of seedless cucumber
8 teaspoons tapenade, olivada, or other black olive paste (available at specialty foods shops and some supermarkets)
32 julienne strips of drained bottled roasted red pepper, each about 1 inch long
16 flat-leafed parsley leaves

Steps:

In the center of each cucumber slice put 1/2 teaspoon of the tapenade, drape 2 of the pepper strips in an X over it, and garnish each canapé with a parsley leaf. The canapés may be made 30 minutes in advance and kept covered and chilled.

5-MINUTE OLIVE TAPENADE

5-Minute Olive Tapenade image

A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!

Provided by Girl Appetit

Time 5m

Yield 8

Number Of Ingredients 10

Ingredients

1 (6 ounce) jar pitted green olives, drained
1 (5 ounce) jar pitted Kalamata olives, drained
1 (2 ounce) jar capers, drained
½ cup olive oil
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dried oregano
freshly ground black pepper to taste

Steps:

Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g

LEFT BANK TAPENADE APPETIZER

Left Bank Tapenade Appetizer image

Make and share this Left Bank Tapenade Appetizer recipe from Food.com.

Provided by Katzen

Categories Cheese

Time 5m

Yield 1 Serving, 1 serving(s)

Number Of Ingredients 5

Ingredients

3 -4 slices fresh mozzarella cheese
3 -4 slices roasted red peppers
1 teaspoon olive oil
5 fresh basil leaves
1 tablespoon tapenade

Steps:

Layer fresh mozzerella slices on plate. Top with roasted red peppers, olive oil, basil leaves (arranged in a flower pattern), and a dollop of tapenade.
Enjoy!

Nutrition Facts : Calories 295.4, Fat 23.5, SaturatedFat 11.8, Cholesterol 67.2, Sodium 533.1, Carbohydrate 2, Fiber 0.1, Sugar 0.9, Protein 18.9

OLIVE TAPENADE AND GOAT CHEESE CROSTINI

Olive Tapenade and Goat Cheese Crostini image

A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 6

Ingredients

3/4 cup green- or black-olive tapenade
3 tablespoons fresh thyme, leaves, plus sprigs for garnish
5 tablespoons finely chopped walnuts, (1 1/4 ounces)
1/4 cup dried currants
5 ounces soft goat cheese
Quick Crostini

Steps:

In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.

LEFT OVER PORK AND BLACK BEAN TACO SOUP

Left over Pork and Black Bean Taco Soup image

I made this today using some left over pork roast. You can adjust according to your own tastes. This soup will freeze well. Cooking time includes dry bean cooking. If using canned it should only take 20 minutes.

Provided by viviansmomma

Categories Pork

Time 2h

Yield 1 medium pot, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup dried black beans (or 2 cans black beans)
6 cups water
2 cups cooked pork (left over CHOPPED pork,chicken, or beef)
1 cup frozen sweet corn
1 cup salsa
1 small onion
4 tablespoons tomato paste
1 tablespoon mild chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (or to taste)
garnish with shredded cheese and sour cream

Steps:

For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
Chop onion. Add all remaining ingredients EXCEPT SALT.
Simmer for about 20 minutes and salt to Taste.
Garnish bowl with shredded cheese and sour cream.

Nutrition Facts : Calories 278.8, Fat 2, SaturatedFat 0.4, Sodium 858.1, Carbohydrate 55.8, Fiber 11.8, Sugar 7.6, Protein 15.1

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