Tomato Jam And Olive Tapenade Recipes

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OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES



Olive and Sun-Dried Tomato Tapenade with Endive Leaves image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 12 appetizer servings

Number Of Ingredients 4

3 (8-ounce) cans of pitted black olives, drained
3/4 cup sun-dried tomatoes packed in olive oil
Extra-virgin olive oil
3 heads endive (about 1/2 pound)

Steps:

  • In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
  • Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely.
  • Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.

Nutrition Facts : Calories 91 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 459 milligrams, Carbohydrate 9 grams, Fiber 6 grams, Protein 2 grams, Sugar 0 grams

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