Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, versatile chunky tapenade. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chunky Tapenade Be the first to rate & review! Serve this chunky French favorite as an hors d'oeuvre accompanied with baguette slices, enjoy it with pan-seared tuna or salmon, or on a sandwich of crusty bread and goat cheese. The recipe is easily doubled or tripled if you have multiple gifts to give. One homemade condiment I like to keep at the back of the fridge is tapenade, a chunky, olive-based spread.
Versatile chunky tapenade is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Versatile chunky tapenade is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook versatile chunky tapenade using 7 ingredients and 10 steps. Here is how you cook that.
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The ingredients needed to make Versatile chunky tapenade:
- Get 150 g mushrooms (any kind)
- Make ready 50 g pitted olives
- Take 2 tbs olive oil
- Get 2 cloves garlic
- Prepare 2 pcs anchovies fillet
- Make ready 1/2 tbs pepper and salt
- Make ready 1/2 cup white wine
The great thing about this olive tapenade recipe is that it is simple to make, and it's so versatile. Not only is it delicious eaten as an appetizer on baguette slices or crackers, you can also toss it with pasta, serve it with roasted chicken or use it as a spread for sandwiches! I especially love this olive tapenade on sandwiches! Tapenade is very versatile and can be used a number of ways rather than just as a spread on crackers or toasts.
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Steps to make Versatile chunky tapenade:
- Cut olives and mushrooms into bite size.
- Heat the pan and pour olive oil.
- Put mince chopped garlic cloves into pan and cook until it started to fragrant.
- Put anchovie fillets and let it melt.
- Once anchovies started melt, put mushrooms and olives. Stir well.
- Time for white wine! Pour it all!
- Cook until liquids are evaporated. And season well with salt and pepper.
- Here you go!
- I had it with avocado toast.
- The other day I enjoyed it with pasta.
I especially love this olive tapenade on sandwiches! Tapenade is very versatile and can be used a number of ways rather than just as a spread on crackers or toasts. Spread a thin layer of it between the skin of chicken breasts or thighs before roasting. Put dabs on hard-cooked eggs and top with chervil for you next cookout. Now, I mentioned that tapenade's construction is simply a matter of pulsing the ingredients in a food processor.
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