Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, a wine snack tapenade. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
A Wine Snack Tapenade is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. A Wine Snack Tapenade is something which I’ve loved my entire life. They’re nice and they look fantastic.
Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer. This olive tapenade recipe takes ten minutes to whip up and is make ahead easy! vegan gluten free. Whether it's family night or you've got company on the way, this is a fast, easy and great tasting snack for all!
To get started with this particular recipe, we must prepare a few ingredients. You can have a wine snack tapenade using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make A Wine Snack Tapenade:
- Take 50 grams Olives (pitted)
- Get 15 grams Extra virgin olive oil
- Get 10 grams Anchovies
- Make ready 8 grams Capers
- Prepare 5 grams Walnuts or pine nuts
- Get 1/2 tsp Grated cheese
- Prepare 1/3 tsp Grainy mustard
- Make ready 1/2 clove Garlic
- Get 4 to 5 Basil leaves ( ※optional)
- Get 1 Black pepper, baguette
Most relevant Best selling Latest uploads. Olive tapenade is a great spread to serve with crackers for an easy appetizer. Olive tapenade can be served in a small dish alongside your favorite crackers, flatbread or toasted slices of baguette, or use it to top off some homemade hummus for a layered dip with a beautiful presentation. Appetizer of marinated olive tapenade, traditional dip.
Steps to make A Wine Snack Tapenade:
- Just put all the ingredients in a food processor and process. Chop up the garlic clove beforehand and remove the sprout in the center (this is to not have chunks of garlic in the paste).
- If you are using pine nuts you can just put them in the food processor. If you are using walnuts or other large nuts, chop them up roughly as with the garlic before adding to the food processor.
- Process for a few seconds, then scrape down the sides of the bowl before processing some more so that everything is evenly incorporated (add black pepper to taste).
- I personally recommend that you stop processing when the tapenade is still a little chunky, rather than turning it into a smooth paste (about the consistency of small grain caviar.)
- Spread on toast or crackers. Combine with cream cheese and tomato to make bruschetta. Use as a flavoring for tomato sauce, dressing or pasta.
This olive tapenade is a quick and easy appetizer, perfect for pairing with a glass of wine from the South of France. To pair with the wine, we made a traditional Languedoc style olive tapenade. Although tapenade originates from Langudoc's neighboring region, Provence, it has become one of. Most of us know tapenade as the Provençal spread made primarily from black olives, along with aromatics, herbs, and other flavorings. But in the original recipe, the olive actually shared equal billing with capers, anchovies, and tuna.
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