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A variety of tapenades are a wonderfully flavourful appetizer choice when served as toppings for toasted baguette slices (crostini).

Kalamata Olive Tapenade

INGREDIENTS
1 dozen Kalamata Olives, pitted
2 cloves of garlic
2 tablespoons capers, drained and rinsed
3 tablespoons Extra Virgin Olive Oil
1 tablespoon fresh parsley
1/4 teaspoon dried thyme
2 tablespoons lemon juice
1 minced anchovy fillet (optional)
salt and pepper to taste

DIRECTIONS
Add olives, garlic, capers, parsley, and thyme to a food processor and pulse until olives are minced. Transfer to a small bowl. Add olive oil, minced anchovy, and lemon juice; season with salt and pepper, to taste, and stir until well blended.

Cover and refrigerate for one hour, or overnight, to allow for the flavours to infuse into oil.

Serve with crostini.

Sun-Dried Tomato Tapenade

INGREDIENTS
1 cup sun-dried tomatoes, packed in oil (drain and reserve 3 tablespoons oil)
1/2 cup Kalamata olives, pitted
2 garlic cloves
1 teaspoon capers
Fresh basil leaves, about 3 leaves
Salt & pepper, if desired

DIRECTIONS
Combine sun-dried tomatoes, olives, capers, basil leaves, and garlic in a food processor. Pulse until finely chopped. Slowly add reserved oil until desired consistency is reached. Season with salt and freshly ground black pepper, if desired, to taste.

Serve with crostini.

Artichoke Tapenade

INGREDIENTS
1 (14 ounce) can artichoke hearts, drained
7 pitted Kalamata olives
1 clove garlic, chopped
1 tablespoon capers
1 teaspoon lemon juice
1 tablespoon olive oil

DIRECTIONS
Place artichoke hearts, Kalamata olives, garlic, capers and lemon juice in a food processor. Pulse until mixture is finely chopped.

Add in olive oil. Pulse a couple more times until well combined.

Transfer to a bowl; cover, and refrigerate for at least an hour, or overnight.

Serve with crostini.

Simple Crostini Recipe

INGREDIENTS
French bread baguette, cut into 1/2-inch thick slices
2 1/2 tablespoons Olive Oil
Coarse Salt and pepper

DIRECTIONS
Preheat oven to 400°F.

Place baguette slices in a single layer on a baking sheet. Brush each slice with olive oil. Season with salt and pepper. Bake 7 to 8 minutes or until lightly browned. Cool completely on a wire rack (about 2 minutes).