 Olive Tapenade
Makes 1-3/4 cups dip
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Ingredients
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1
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can (16 ounces) medium pitted black olives
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1/2
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cup pimiento-stuffed green olives
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1
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tablespoon roasted garlic*
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1/2
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teaspoon dry mustard
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1/2
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cup (2 ounces) crumbled feta cheese
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1
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tablespoon olive oil
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Toasted bread slices
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*To roast garlic, preheat oven to 400°F. Remove outer layers of papery skin and cut 1/4 inch off top of garlic head. Place cut side up on a piece of heavy-duty foil. Drizzle with 2 teaspoons olive oil; wrap tightly in foil. Bake 25 to 30 minutes or until cloves feel soft when pressed. Cool slightly before squeezing out garlic pulp.
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1. Process olives, roasted garlic and mustard in food processor or blender until finely chopped.
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2. Combine olive mixture, feta cheese and oil in medium bowl; stir until well blended. Serve with toasted bread.
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Tip
For the best flavor, prepare this tapenade several hours or one day ahead to allow the flavors to blend.
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© Publications International, Ltd.
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Printed
from fbnr.com
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