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Olive Tapenade
Filed under: Appetizers, Appetizers - Cold.
Ingredients: 1 cup Queen stuffed olives - rinsed and processed to small chop 1 cup Kalamata Olives - rinsed processed to small chop 1 cup Artichoke hearts (canned is easiest)- processed to small chop 1/2 cup Roasted Red Peppers - processed to small chop 1/2 cup Fresh Parsley - finely chopped 4 cloves Garlic - finely chopped 1 cup Olive Oil Salt and pepper to taste Directions: Place all the ingredients except the salt and pepper in mixing bowl and mix well. Season to taste with salt and pepper. You should taste the olive oil, so you may need more if necessary. This will last a couple of weeks in the cooler because of the oil. Serve with Garlic rubbed Crostinis.  Recipe Summary: Comments: Other recipes by Inn & Spa At Cedar Falls: Poppy Seed Muffins Stuffed French Toast Lemon Blueberry Cheesecake Sausage Egg And Cheese Muffins Herb Roasted Rack Of Lamb Truffled Filet Blueberry Caramel Breakfast Pudding Chocolate Fudge Cake Mixed Berry Cobbler W/vanilla Bean Ice Cream | |
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