Tapenade
(from maggiwun’s recipe box)
Le Pain Quotidien in New York was our favorite place for breakfast when Jessica and I visited to see “The Gates” installation in Central Park by Cristo. We still remember the wonderful crusty bread served with topping of fresh mozarella, pesto, and black olive tapenade.
Source: The Best of France
Prep time: 10 minutes
Serves 6 people
Categories: Appetisers
Ingredients
- 1-2oz. can of anchovies,
- drained and patted dry
- 1 cup pitted kalamata olives
- 2 tbsp drained capers
- 1 tsp minced thyme &rosemary
- 1 large garlic clove, minced
- 2-3 tsp fresh lemon juice
- 1/4 cup extra virgin olive oil
Directions
-
Use a food processor to pulse all ingredients except olive oil, then drizzle oil in slowly. Use as a topping for mozzarella, crackers, or hard boiled eggs.