Around the World Tapenade Recipe

Around the World Tapenade Recipe
Around the World Tapenade Recipe photo by Taste of Home
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Around the World Tapenade Recipe

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Featuring flavors from around the globe, this recipe is a trip for the taste buds! Chopping the ingredients in a food processor keeps things quick and easy.—Kim Rila, Leesburg, Virginia
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/2 cup chopped roasted sweet red pepper
  • 1/2 cup pitted Greek olives
  • 1/4 cup chopped poblano pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon capers, drained
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 16 slices French bread baguette (1/2 inch thick), toasted

Directions

In a food processor, combine the first nine ingredients; cover and process until blended. Spoon 1 tablespoon tapenade onto each baguette slice. Yield: 16 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Around the World Tapenade in Country Woman Christmas Annual 2010, p43

Nutritional Facts

1 piece: 63 calories, 3g fat (0 saturated fat), 0 cholesterol, 183mg sodium, 7g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 1/2 cup chopped roasted sweet red pepper
  • 1/2 cup pitted Greek olives
  • 1/4 cup chopped poblano pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon capers, drained
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried thyme
  • 16 slices French bread baguette (1/2 inch thick), toasted
  1. In a food processor, combine the first nine ingredients; cover and process until blended. Spoon 1 tablespoon tapenade onto each baguette slice. Yield: 16 appetizers.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Around the World Tapenade in Country Woman Christmas Annual 2010, p43

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