Sun Dried Tomato Tapenade On Polenta Triangles Recipes
TAPENADE WITH SUN-DRIED TOMATOES
Provided by Davina Besford
Categories Condiment/Spread Sauce Olive Tomato Sauté Low Carb Summer Bon Appétit Australia
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Heat oil in a heavy large skillet over low heat. Add onions, sauté until dark brown, occasionally scraping up brown bits, about 30 minutes Transfer onions to processor. Add tomatoes and olive. Using on/off turns, process until chunky paste forms (do not puree). Season with pepper. Cool. (Can be made one week ahead. Cover; chill. Bring to room temperature before using.)
SUNDRIED TOMATO TAPENADE
A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Provided by Alexis May Tanner
Categories Appetizers and Snacks Tapas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g
SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES
Categories Food Processor Olive Tomato Vegetarian Cornmeal Bon Appétit
Yield Makes 24
Number Of Ingredients 16
Steps:
- For Tapenade:
- Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
- For Polenta:
- Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
- Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.
- Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.
More about "sun dried tomato tapenade on polenta triangles recipes"
SUNDRIED TOMATO POLENTA BITES - RECIPE GIRL
From recipegirl.com
- Lightly oil a 13x9-inch baking pan. Bring the first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove the herbs and garlic. Whisk in the cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don't worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 30 polenta rounds (or as many as you can).
- Place the basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.
- Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute the polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.
- Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you'd like. Finish them with a sprinkle of sea salt. Serve warm or at room temperature.
BEST SUN DRIED TOMATO POLENTA RECIPE - HOW TO MAKE …
From food52.com
Reviews 14Servings 22Cuisine AmericanCategory Appetizer
SUNDRIED TOMATO TAPENADE (DELICIOUS 5-MINUTE RECIPE
From markieskitchen.com
SUN-DRIED TOMATO TAPENADE - OLIVE TOMATO
From olivetomato.com
SUNDRIED TOMATO TAPENADE - MISSISSIPPI MARKET CO-OP
From msmarket.coop
RECIPE DETAIL PAGE - LCBO
From lcbo.com
SUN-DRIED TOMATO TAPENADE - EASY AND FLAVORFUL
From cookthestory.com
SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES
From bottomlessbites.com
SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES - MEALSTEPS.COM
From mealsteps.com
SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES RECIPE - YUMMLY
From yummly.com
SUN DRIED TOMATO TAPENADE ON POLENTA TRIANGLES RECIPES
From tfrecipes.com
SUN DRIED TOMATO POLENTA - THE SCOTTO SISTERS
From scottosisters.com
SUN DRIED TOMATO TAPENADE – A CLASSIC WITH A SPIN
From giangiskitchen.com
BEST SUNDRIED TOMATO TAPENADE RECIPE - THE YELLOW …
From theyellowtable.com
EASY SUN DRIED TOMATO TAPENADE - SIP AND FEAST
From sipandfeast.com
SUN-DRIED TOMATO “TAPENADE” - CUISINART.CA
From cuisinart.ca
SUN-DRIED TOMATO TAPENADE RECIPE - SWEET CARAMEL …
From sweetcaramelsunday.com
EASY ROASTED TOMATO TAPENADE RECIPE | A FARMGIRL'S …
From afarmgirlsdabbles.com
SUN-DRIED TOMATO & BASIL OLIVE TAPENADE (5 MINUTES!) …
From minimalistbaker.com
ROASTED RED PEPPER & SUN-DRIED TOMATO TAPENADE
From pamperedchef.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love