OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES
Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe.
Provided by cookiedog
Categories Greens
Time 20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth, but still chunky.
- Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
- Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
- Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.
Nutrition Facts : Calories 101.7, Fat 7.3, SaturatedFat 1, Sodium 541, Carbohydrate 9.4, Fiber 6.2, Sugar 0.3, Protein 2.4
OLIVE AND SUN-DRIED TOMATO VEGETABLES
Provided by Giada De Laurentiis Bio & Top Recipes
Time 16m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
- In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
- Transfer the vegetables to a serving bowl. Serve immediately.
SUN-DRIED TOMATO AND PEAS ON ENDIVE SPEARS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse the machine until the peas and tomatoes are finely chopped. Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed. Transfer to a small bowl and stir in the salt and pepper.
- Serve as a dip with the endive spears alongside.
WEIGHT WATCHERS SUN DRIED TOMATO TAPENADE
Make and share this Weight Watchers Sun Dried Tomato Tapenade recipe from Food.com.
Provided by GingerlyJ
Categories Spreads
Time 5m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
- Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
Nutrition Facts : Calories 48.6, Fat 2.5, SaturatedFat 0.3, Cholesterol 0.6, Sodium 344.5, Carbohydrate 6.3, Fiber 1.6, Sugar 3.7, Protein 1.7
TOMATO TAPENADE
This is a very intense appetizer. I've also served it on hot pasta. Outstanding! The recipe comes from "Great Good Food" by Julee Rosso.
Provided by Mary Leverington
Categories Spreads
Time 1h30m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
- With the machine running, add the oil from the anchovies first.
- If you want a looser consistency, add some oil from the jar of tomatoes.
- Place in a small bowl and cover.
- Refrigerate for at least 1 hour.
- To serve, bring the tapenade to room temperature and sprinkle with the parsley.
- Serve on toasted French bread.
Nutrition Facts : Calories 1122.9, Fat 93.2, SaturatedFat 12.7, Cholesterol 40.8, Sodium 2667.2, Carbohydrate 62.5, Fiber 15.1, Sugar 0.5, Protein 27.5
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE
Recipe From Oxmoor House. Note: Ready-to-Use Sun-Dried Tomatoes: Be sure to buy ready-to-use sun-dried tomatoes packed without oil for this savory spread. Because they've undergone a special process that adds back moisture, there's no need to reconstitute them, and they don't have the high fat of dried tomatoes packed in oil. Like all sun-dried tomatoes, this convenient product is high in vitamin A and is a good source of potassium.
Provided by gailanng
Categories Vegetable
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
- Serve immediately, or cover and chill until ready to serve.
Nutrition Facts : Calories 56.4, Fat 3, SaturatedFat 0.4, Cholesterol 0.8, Sodium 387.9, Carbohydrate 6.9, Fiber 1.8, Sugar 4.1, Protein 2
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