Ingredients
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3
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3/4
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3
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-
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-
-
-
-
-
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-
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Directions
Olive and Sun-Dried Tomato Tapenade With Endive Leaves, Only 4 ingredients in this recipe I have not tried this yet but sounds promising This is a Giada De Laurentiis recipe , This is very tasty and I made it as directed, but next time would use fewer olives as FT did by mistake I did add some salt and a little garlic but was still very tasty on endive and on sliced baguette , Yummy tapenade! I followed the other reviewers and added 4 cloves of garlic and basil I think FT’s accidental version would be great (1 can instead of 3 of the olives) if you really want the taste of the sun dried tomatoes to be prominent Even 2 cans of olives would really punch up the sun dried tomato flavor Still very good as written though Served with sourdough bread Great for a snack or appetizer!
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Steps
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1
Done
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In the Bowl of a Food Processor, Add the Olives, Sun-Dried Tomatoes and the Olive Oil It Was Packed Inches Pulse Until Smooth, but Still Chunky. |
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2
Done
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Add More Extra-Virgin Olive Oil If Mixture Is Too Dry. Spoon Into a Serving Bowl. If not Serving Immediately, Cover Tightly With Plastic Wrap and Refrigerate Up to 2 Days. Be Sure to Bring It to Room Temperature and to Mix It Thoroughly Before Serving. |
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3
Done
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Gently Pull Off the Leaves from the Endive, Being Careful not to Tear the Leaves. Wash Thoroughly With Cold Water and Dry Completely. |
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4
Done
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Place the Bowl of Tapenade in the Center of a Large Platter. Decoratively Circle the Tapenade Bowl With the Endive Leaves Working Your Way to the Rim of the Platter. |
