Tapenade Artichoke Hearts On French Bread Recipes

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TAPENADE



Tapenade image

Provided by Alton Brown

Categories     appetizer

Time 10m

Yield Approximately 1 to 1 1/2 cups

Number Of Ingredients 7

1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

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.

TAPENADE-ARTICHOKE HEARTS ON FRENCH BREAD



Tapenade-Artichoke Hearts on French Bread image

From Quick and Simple Magazine, February 2006. Use imported fresh olives for best results and canned black olives if you want to forsake quality and flavor.

Provided by COOKGIRl

Categories     Vegetable

Time 27m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup imported olive, pitted, sliced
1/2 cup marinated artichoke hearts, drained and chopped
1/3 cup fresh basil, chopped (*NOT* dried)
3 tablespoons olive oil
1 tablespoon capers, drained
1 teaspoon orange zest, grated
18 slices French bread (cut 1/2-inch thick)
4 ounces crumbled goat cheese, your choice (French feta, boursin, chevre, etc.)

Steps:

  • Preheat oven to 375 degrees.
  • In a food processor or blender, combine the olives (save a few for garnish), artichoke hearts, 1/4 cup fresh basil, olive oil, capers, and the orange zest. Pulse mixture until coarsely pureed. Set aside.
  • Arrange the bread slices on a baking sheet and toast in the preheated oven until lightly browned on both sides, approximately 10 minutes total.
  • Remove the toast from the oven. Divide the tapenade mixture and spread on each slice. Top with the goat cheese of your choice; return to oven and bake 1-2 minutes or just until cheese melts.
  • Transfer the toast to a serving platter and garnish with the remaining sliced olives and some fresh basil.

Nutrition Facts : Calories 688.6, Fat 20.6, SaturatedFat 6.4, Cholesterol 14.9, Sodium 1518, Carbohydrate 103.3, Fiber 7.4, Sugar 1.1, Protein 21.8

TWO-STEP ARTICHOKE TAPENADE



Two-Step Artichoke Tapenade image

My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!

Provided by skat5762

Categories     Spreads

Time 10m

Yield 1 jar

Number Of Ingredients 8

1 (7 ounce) jar roasted red peppers, coarsely chopped
1 (6 ounce) jar marinated artichoke hearts, coarsely chopped
1/2 cup minced fresh parsley
1/2 cup freshly grated parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 cloves garlic, chopped
1 tablespoon fresh lemon juice

Steps:

  • Combine all ingredients in food processor, turning off/on until finely chopped.
  • Taste and adjust seasoning with salt& pepper.

OLIVE AND ARTICHOKE TAPENADE



Olive and Artichoke Tapenade image

Categories     Condiment/Spread     Food Processor     Herb     Nut     Olive     Vegetable     Appetizer     Vegetarian     Walnut     Artichoke     Spring     Summer     Chill     Healthy     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

1 13 3/4-ounce can artichoke hearts, well drained
1/4 cup walnuts, toasted
8 large brine-cured green olives, pitted
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil

Steps:

  • Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)

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