I like being able to add a little something special to a cheese/charcuterie platter. I generally keep the ingredients for this tapenade in my fridge. It’s da bomb and last 4EVER.
3/4 cup sun-dried tomatoes packed in oil, roughly chopped
Lil bit of sun-dried tomato oil or olive oil
1 clove of garlic
¼ cup kalamata olives pitted and roughly chopped
¼ cup green olives roughly chopped
1 roasted red bell pepper roughly chopped (it’s fine to use one from a jar)
4 to 6 capers rinsed and roughly chopped
½ tsp prepared horseradish
1 tablespoon sherry or red wine vinegar
1 tablespoon herbes de provence
½ tsp red pepper flakes
1 tablespoon tomato paste
Big handful of Italian parsley finely chopped
Salt and Pepper to taste (TIP: the rest of the ingredients pack a punch so not much is needed)
Put a small saucepan on a burner set to medium low. Put a couple of tablespoons of the sundried tomato oil (omit the tomato paste if you use the tomato oil) or olive oil into the pan. Microplane the garlic into the saucepan. Throw in all of the other ingredients through the tomato paste. Let the ingredients heat through. Taste and add S&P as needed. Once all of the ingredients have become intermingled and yummy take off the heat and add in the chopped parsley. Serve as an accompaniment to a cheese/charcuterie plate. It is especially good with fresh goat cheese or Cowgirl Creamery’s Mt. Tam.
Bonus Recipe: You can also use this tapenade to make a “muffaleta” sandwich. I slice one of those sour rounds horizontally and pull out a lot of the insides from each half leaving a one-inch border (you’ll have a nice valley to put all the filling in). Generously spread the tapenade onto the bottom half of the round. Layer in your choice of meat (salami, prosciutto, Spanish chorizo, bresaola…) and then add a layer of sliced provolone. Top with arugula. Place the top half of the bread on top. Wrap tightly in plastic (you may want to wrap twice). Place on a cookie sheet. Put another cookie sheet on top and weight it down (I use cookbooks and a full tea kettle). Stick it in your fridge and leave it alone for at least 2 hours. Unwrap and slice when you are ready to serve. It makes a great picnic sandwich.
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