For the tapenade, place the anchovies in a
irections for sauce:
This recipe makes enough sauce for about
o blend.
Move the tapenade to a serving dish. Garnish
asil and peppers.
Serve tapenade with toasted bread.
MAKE
ith 2 tablespoons of the tapenade.
Make it a Flat
f the potatoes, or the tapenade will not stick well when
In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.
For the tapenade, blanch garlic cloves in boiling
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. Warm wraps or tortillas per package directions.
3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
ith a little whipped cream (recipe follows) or cinnamon on top
Prepare the tapenade: In a food processor, combine
Make the tapenade:.
In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
Slice baguette in half lengthwise.
Spread tapenade evenly on one side.
Spread cream cheese evenly on other side.
Spread greens on top of tapenade.
Layer artichoke hearts, tomato slices, bell peppers on top!
Place baguette slice with cream cheese on top of the other slice, slice, and.
Enjoy!
side.
To make the tapenade, in a food processor, combine
nd 1 tablespoon of fig tapenade.
Place muffin halves on
To make Tapenade: mix together all the ingredients and set aside.
To make caviar: Prick the eggplant with a fork several times.
Put eggplant on a baking sheet.
Bake at 450\u00b0 for 20 minutes or until skin starts to darken and pulp feels soft.
Let eggplant cool.
Peel the eggplant and chop into coarse chunks.
In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
Adjust seasoning to taste.
Serve the caviar with tapenade and toasted french bread.
Mix all of the tapenade ingredients in a small bowl
ack.
Meanwhile, for the tapenade, process all ingredients in a
heese mixture.
For the tapenade, process all ingredients until almost
nd blade clean.
OLIVE TAPENADE:
Add the garlic and