Citrus Tapenade Recipes
HERBED WALNUT AND CITRUS TAPENADE
This spread is an explosion of bold tongue-tingling flavors! Center stage is eggplant colored Kalamata olives with their rich and fruity flavor; if you can't find them, swap ripe olives.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 16
Number Of Ingredients 12
Steps:
- In food processor or blender, place all Tapenade ingredients except walnuts. Cover; process, using quick on-and-off motions, until slightly coarse. Stir in walnuts. Cover; refrigerate 1 hour to blend flavors.
- If desired, soften goat cheese on microwavable plate in microwave uncovered on High about 10 seconds. Spread goat cheese into 1/4-inch layer on serving plate. Top with tapenade; drizzle with additional olive oil. Garnish with rosemary and thyme sprigs. Serve with chips.
Nutrition Facts : Calories 70, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g
TAPENADE
Provided by Alton Brown
Categories appetizer
Time 10m
Yield Approximately 1 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
CLASSIC OLIVE TAPENADE
Steps:
- Gather the ingredients.
- Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
- Process until all the ingredients are finely chopped, but not completely pureed.
- Serve the olive spread on baguette slices or with fresh crudités.
- Enjoy!
Nutrition Facts : Calories 374 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 2 g, Sodium 628 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/2 cups (serves 10), UnsaturatedFat 0 g
PROSCIUTTO, MOZZARELLA AND CITRUS TAPENADE SANDWICHES
Categories Sandwich Food Processor Citrus Garlic Picnic Father's Day Lunch Mozzarella Grill/Barbecue Prosciutto Bon Appétit Peanut Free Soy Free
Yield Makes 4
Number Of Ingredients 13
Steps:
- For pesto:
- Toast walnuts in small skillet over medium heat until golden brown, stirring often. Cool. Puree walnuts, olive oil, Parmesan cheese, and garlic in processor to paste, stopping occasionally to scrape down sides of bowl. Add half of basil leaves; puree. Add remaining basil; blend until coarse puree forms. Season pesto to taste with salt and pepper.
- For sandwiches:
- Brush 1 side of each bread slice with olive oil. Heat griddle or heavy large skillet over medium-high heat; grill bread, oiled side down, until golden brown, about 1 minute. Transfer grilled bread to clean work surface; let stand until cool. Turn 4 bread slices over (grilled side down) and spread thin layer of Citrus Tapenade evenly over each. Top with prosciutto slices, then mozzarella cheese slices. Drizzle with pesto. Drizzle 1 tablespoon balsamic vinegar over ungrilled side of each of 4 remaining bread slices. Place bread, grilled side up, atop sandwich filling. Cut sandwiches in half and serve.
CITRUS TAPENADE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Yield 4 servings
Number Of Ingredients 11
Steps:
- Dump all of the ingredients (except the crackers) into a food processor and puree. If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
- Spread Tapenade on crisps just before serving, or let guests do it themselves.
CITRUS TAPENADE
Published in Bon Appetit April 2009. I haven't made this yet but it sounds so good I wanted to save it on the zaar and share it with everyone. Prep time is a guess.
Provided by Queen Dana
Categories Citrus
Time 10m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.
Nutrition Facts : Calories 431, Fat 42, SaturatedFat 5.8, Cholesterol 3.4, Sodium 1957.4, Carbohydrate 16.2, Fiber 5.4, Sugar 3.4, Protein 3.2
CITRUS TAPENADE
Steps:
- Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.
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- Preheat oven to 425 degrees F. For tapenade, in a small bow,l combine olives, capers, garlic, anchovy paste (if desired), and orange peel. Stir in 1 tablespoon olive oil.
- Loosen skin on hens. Using your fingers, carefully spread tapenade evenly under skin of each hen half. Brush hens with 1 tablespoon olive oil; sprinkle both sides of each hen half with salt and pepper. Arrange hens, cut sides down, in a large ovenproof skillet. Roast, uncovered, about 35 minutes or until an instant-read thermometer inserted in one of the inside thigh muscles registers 180 degrees F (the thermometer should not touch bone).
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