Appetizer > Tapenades

Sun-Dried Tomato Tapenade Recipe

Ingredients with Measurements:
- 1 cup sun-dried tomatoes, drained and chopped
- 1/2 cup pitted Kalamata olives
- 1/4 cup capers, drained
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper to taste

Special equipment needed:
- Food processor

Step-by-step instructions:
1. In a food processor, combine the sun-dried tomatoes, Kalamata olives, capers, garlic, and basil leaves. Pulse until the ingredients are finely chopped.
2. Add the olive oil and lemon juice to the food processor and pulse until the mixture is well combined.
3. Season the tapenade with salt and freshly ground black pepper to taste.
4. Transfer the tapenade to a serving bowl and refrigerate for at least 30 minutes before serving.


Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Total time: 40 minutes (including refrigeration time)
Temperature:
Refrigerate the tapenade before serving.
Serving size:
This recipe makes about 1 1/2 cups of tapenade, which serves 6-8 people.

Nutritional information:
Per serving (2 tablespoons):
Calories: 80
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 370mg
Total Carbohydrate: 4g
Dietary Fiber: 1g
Sugars: 2g
Protein: 1g

Substitutions for ingredients:
- Sun-dried tomatoes: You can use roasted red peppers or fresh tomatoes instead.
- Kalamata olives: You can use green olives or a mix of different olives.
- Capers: You can use chopped pickles or chopped anchovies instead.
- Basil leaves: You can use parsley, cilantro, or mint leaves instead.

Variations:
- Add some chopped artichoke hearts to the tapenade for extra flavor.
- Mix the tapenade with some cream cheese or goat cheese for a creamy dip.
- Spread the tapenade on crostini or crackers and top with some crumbled feta cheese or chopped nuts.

Tips and tricks:
- Make sure to drain the sun-dried tomatoes well before using them in the recipe.
- Adjust the amount of garlic and lemon juice to your taste.
- You can make the tapenade ahead of time and store it in the refrigerator for up to 1 week.

Storage instructions:
Store the tapenade in an airtight container in the refrigerator for up to 1 week.

Reheating instructions:
This tapenade is served cold and does not need to be reheated.

Presentation ideas:
Serve the tapenade in a small bowl or on a platter with some crostini, crackers, or sliced baguette.

Garnishes:
Garnish the tapenade with some fresh basil leaves or a drizzle of olive oil.

Pairings:
This tapenade pairs well with a variety of dishes, such as grilled chicken, fish, or vegetables.

Suggested side dishes:
Serve the tapenade with some roasted vegetables, a green salad, or some pasta.

Troubleshooting advice:
- If the tapenade is too thick, add some more olive oil to thin it out.
- If the tapenade is too salty, add some more sun-dried tomatoes or olives to balance the flavors.

Food safety advice:
Make sure to use clean utensils and wash your hands before preparing the tapenade. Store the tapenade in the refrigerator and discard any leftovers that have been sitting out for more than 2 hours.

Food history:
Tapenade is a traditional French dish made with olives, capers, and anchovies. This version uses sun-dried tomatoes for a twist on the classic recipe.

Flavor profiles:
This tapenade is savory, tangy, and slightly sweet from the sun-dried tomatoes.

Serving suggestions:
Serve the tapenade as an appetizer or snack with some bread or crackers.

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Taste: Tangy, Savory, Umami, Herbal, Aromatic, Tart