Tapenade (Barefoot Contessa) - Ina Garten |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My favorite tapenade. My aunt made this for our one of our Thanksgiving appetizers and I loved it! Ingredients:
1/2 lb good black olives, such as kalamata, pitted and diced |
3 tablespoons capers, drained |
8 anchovy fillets |
1 garlic clove, minced |
1/2 cup good quality olive oil |
1 tablespoon fresh lemon juice |
2 teaspoons dijon mustard |
1 teaspoon minced fresh thyme leave |
1 tablespoon chopped fresh parsley leaves |
1 baguette, sliced and toasted |
Directions:
1. Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
2. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
3. Serve on toasts.
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