WALNUT TAPENADE
If you're looking for a new star for your next cheese platter, you've got to try this gorgeous walnut tapenade.
Provided by Nadia Lim
Categories Appetizer and Starters Snacks and Sides
Number Of Ingredients 7
Steps:
- Soak sundried tomatoes in boiling water for 10 minutes then drain.
- Put freshly toasted walnuts in a clean tea towel, cover and rub to remove most of the skin.
- Place soaked tomatoes, walnuts, parmesan, parsley, garlic, salt and a pinch of freshly ground black pepper in a pestle and mortar or blender and grind into a chunky paste. Add oil and mix or blend until well combined.
- Taste and adjust seasoning if needed. Place in an airtight container and refrigerate until ready to use. This will keep well for up to two weeks.
FIG AND WALNUT TAPENADE WITH GOAT CHEESE
Categories Condiment/Spread Olive Vegetarian Goat Cheese Fig Walnut Fall Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 12
Steps:
- Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
WALNUT AND FIG TAPENADE WITH GOAT CHEESE
This recipe has been passed around amongst my friends. Went to a party, asked for the recipe, because with this appetizer, Diana Krall to set the mood, let's say, it's perfect.
Provided by Lalaloob
Categories Spreads
Time 30m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Combine chopped figs and 1/3 cup water in heavy saucepan.
- Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes.
- Transfer to medium bowl.
- Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme.
- Season tapenade to taste with salt and pepper.*.
- Cover and refrigerate.
- Bring to room temperature before serving.
- *This dish can be prepared 2 days in advance.
- Arrange overlapping cheese rounds in the center of a medium platter.
- Stir chopped walnuts into tapenade and place in center of cheese circle.
- Garnish with walnut HALVES and thyme sprigs.
- Serve with great crackers.
Nutrition Facts : Calories 104.3, Fat 9.7, SaturatedFat 2.9, Cholesterol 7.2, Sodium 89.9, Carbohydrate 1.3, Fiber 0.6, Sugar 0.3, Protein 4
WALNUT BUTTER SPREAD
This healthy alternative spread will have you making more of your own homemade spreads in just minutes. It's so simple and you know exactly what's going into it. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2/3 cup.
Number Of Ingredients 7
Steps:
- Place walnuts, orange peel, pepper and salt in a food processor; cover and process until creamy. Spread on toast, with preserves and Brie if desired.
Nutrition Facts : Fat preserves and cheese), Cholesterol 26g fat (2g saturated fat), Sodium 0 cholesterol, Carbohydrate 60mg sodium, Fiber 6g carbohydrate (1g sugars, Protein 3g fiber)
TAPENADE
Make and share this Tapenade recipe from Food.com.
Provided by Gay Gilmore
Categories Spreads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Press the garlic into the lemon juice or if you don't have a garlic press, mince and put it into the lemon juice, while you prepare the other items.
- Put the rest of the ingredients into a food processor and process into a finely chopped paste.
- Put in a bowl and mix in the garlic, lemon juice and olive oil well.
- Serve with bread slices.
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- Add the butter and puree until thoroughly mixed. With the machine running, slowly add the olive oil. The paste should become fairly smooth and creamy but still a little chunky.
- Add the lemon juice and Cognac and pulse to mix in. To serve, spread a heaping teaspoon of tapenade on each slice of lightly toasted baguette.
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