Weight Watchers Sun Dried Tomato Tapenade Food

WEIGHT WATCHERS SUN DRIED TOMATO TAPENADE

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.

TOMATO CAPER TAPENADE

Steps:

• Process all the ingredients until smooth.
• Spoon into hot sterilised jar and seal jar immediately.
• N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.

SPICY SUN-DRIED TOMATO AND LEMON ZEST TAPENADE

Steps:

• Place all olives in food processor and pulse until just to a coarse chop. About BB size or just bigger reserve).
• Place rough chopped red onion in food processor and pulse until just fine dice reserve.
• Place sun-dried tomatoes and toasted pine nuts in processor and pulse until a rough paste.
• Add back onions, and olives, juice and zest of lemons.
• Pulse until mixed and a paste.
• Pack and keep in a resalable container in the fridge will keep for two weeks. Tapenade freezes very well; spoon it into plastic ice cube trays, freeze it, and then bag and label the cubes of tapenade for quick and easy meals in the future.
• (Option use regular green olives with ¼ teaspoon red pepper flakes more if you like it zippy).
• (Option use non oil sun dried tomatoes rehydrate dry and add 1/8 cup good extra virgin olive oil).

OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES

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.

SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE

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.

SUNDRIED TOMATO TAPENADE

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.