Recipe

Olive And Sun-dried Tomato Tapenade With Endive Leaves Recipe


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Ingredients
  • 3 heads endive (about 1/2 lb) .
  • 3 (8 oz) cans pitted black olives, drained .
  • extra-virgin olive oil .
  • 3/4 c sun-dried tomatoes packed in oil

Directions
  • Step #1 In the bowl of a food processor/blender, add the olives, sun-dried tomatoes & the olive oil it was packed inches Pulse until smooth, but still chunky.
  • Step #2 Add more extra-virgin olive oil if mixture is too dry.
  • Step #3 Spoon into a serving bowl.
  • Step #4 If not serving as soon as possible, cover tightly with plastic wrap & put in the fridge up to 2 days.
  • Step #5 Be sure to bring it to about room temp & to mix it thoroughly before serving.
  • Step #6 Gently pull off the leaves from the endive, being careful not to tear the leaves.
  • Step #7 Wash thoroughly with cold water & dry completely.
  • Step #8 Place the bowl of tapenade in the center of a large platter.
  • Step #9 Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.
  • Enjoy the Olive & Sun-Dried Tomato Tapenade With Endive Leaves recipe

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