Green olive and sun dried tomato tapenade

Quick and easy to whip up for canapes or part of a buffet spread.

INGREDIENTS

100g sun dried tomatoes (from a jar, roughly chopped)
1tsp dijon mustard
1tbsp capers (drained)
2tbsp pitted green olives
2tsp Bart garlic paste
1tsp Bart Basil
2tsp lemon juice
6tbsp olive oil
slices of toasted crostini to serve
CuisineMediterranean, French
SeasonSpring, Summer, Autumn, Winter
IngredientsVeg
LifestyleVegetarian, Vegan, Dairy Free, Healthy
OccasionsFood with Friends, Christmas
CoursesStarter, Quick Creations, Easy, Sharing
Prep Time10 Minutes
Green Olive Sundried Tomatoes Tapenade

METHOD

  1. Put the tomatoes, mustard, capers, olives, garlic, basil, lemon juice and olive oil in a blender. Process to a rough puree. Season with salt and pepper.
  2. Serve at room temperature on toasted crostini.

Green olive and sun dried tomato tapenade

Quick and easy to whip up for canapes or part of a buffet spread.

100g sun dried tomatoes (from a jar, roughly chopped)
1tsp dijon mustard
1tbsp capers (drained)
2tbsp pitted green olives
2tsp Bart garlic paste
1tsp Bart Basil
2tsp lemon juice
6tbsp olive oil
slices of toasted crostini to serve
  1. Put the tomatoes, mustard, capers, olives, garlic, basil, lemon juice and olive oil in a blender. Process to a rough puree. Season with salt and pepper.
  2. Serve at room temperature on toasted crostini.

Products Used

BART3088 PASTE GARLIC
BART3088 JAR SMALL HERBS BASIL

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