Cranberry Tapenade
A gorgeous blend of tart cranberries and lemony and briny olives makes this the perfect appetizer spread! Chop as finely as your like, though we love having a chunky tapenade to enjoy at a party!
Ingredients
- 1 cup Fresh cranberries
- ½ cup Kalamon Olives pitted
- ½ cup Lemon Brined Olives pitted
- ½ cup Flat leaf parsley roughly chopped
- 1 Garlic clove chopped
- 2 tsp Maple syrup
- ¼ cup Fruity EVOO
- 2 tsp Lemon zest finely grated
- ½ tsp Fleur de Sel
- ¼ tsp Cracked Eight Pepper Blend
- 1 Fresh baguette sliced into 1” slices on the bias
Instructions
- Preheat broiler and slice baguette into 1-2" slices on a diagonal. Drizzle slices with fruity EVOO and toast under the broiler under lightly golden brown, flip over, then brown the opposite side. Lay out toasted bread on a serving platter.
- In a food processor or blender, add all ingredients and pulse until ingredients are chopped to desired texture -?? chunky or pureed. Add fleur de sel and cracked black pepper. Scoop tapenade on baguette slices and serve right away to prevent bread from getting soggy.
Notes
Serve baguette slices with a thin wedge of brie or nutty gorgonzola then tapenade for a creamy balance to the tapenade if you’re feeling decadent.
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