Well hello Olive & Sun-Dried Tomato Rustic Tapenade. How are you on this fine day? Fabulous, I can tell.
Tapenades are usually a dark paste made of ground up olives. Now that's all fine and dandy, and there is nothing wrong with that, but gosh, why would you paste it all up when instead you can celebrate all of this gorgeous colour and texture? This is one fine toast topper. Hello perfect party appetizer. Make ahead, colourful, and gorgeous. The flavours of the salty and rich olives, the sweet chewy sun-dried tomatoes, fresh basil, garlic, and a bright note of lemon throughout. It's an Italian party in my mouth. Hey mambo, mambo Italiano!
Serve up this bad boy with a baguette, some crackers, and maybe if you are feeling really fancy, this Homemade Vegan Cashew Ricotta.
To make this recipe, first do a taste test of your olives. Different brands of olives can range hugely in saltiness. If you love the saltiness of your olives, then perfect you are good to go! If you find your olives too salty, then rinse them. If they are still too salty, then soak them in water for up to an hour, the salt will be pulled out into the water.
Now just chop up the olives, sun-dried tomatoes, basil, finely mince the garlic, zest and juice the lemon, and add it to a bowl.
Mix it all up, taste and add more lemon, and salt and pepper if desired.
Olive & Sun-Dried Tomato Rustic Tapenade
- 1 cup mixed pitted olives, roughly chopped and pits removed
- ¾ cup sun-dried tomatoes, roughly chopped
- ¼ cup fresh basil leaves, roughly chopped
- 1 clove garlic, minced
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- Salt & pepper to taste
- Add everything to a bowl and mix well. Serve along with toast or crackers. This would also be lovely served with side Homemade Vegan Cashew Ricotta.
Featured Ingredient: Olives. 19 Recipes, 5 Days to go! (eek!)