Tapenade
Tapenade
Delicious! This recipe is from
"Gallery" Bob Barkume. The tapenade is absolutely wonderful!
Ingredients
| 16 oz. Calamata olives, pitted |
16 oz. California black olives,
pitted |
| 2 anchovy fillets |
4-5 cloves garlic |
| 1/3 teaspoon dried thyme |
1 tablespoon balsamic vinegar |
| 1/4 cup grated Parmesan cheese |
1/2 teaspoon crushed red pepper |
| 1/4 to 1/2 cup olive oil |
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- Put all
ingredients except the olive oil in a food processor, and pulse on and off until finely
ground. Add the olive oil in a slow stream until the ingredients are blended into a smooth
paste. Serve on thin toasted slices of baguette. Or . . .
- This tapenade makes an excellent sauce for grilled seabass.
In a saucepan, mix 1/2 cup of the tapenade and 1/4 cup of Mosby Pinot Grigio. Reduce over
medium heat by one half. Put some of the sauce on a plate, top with grilled seabass, and
garnish with chopped tomatoes and chopped fresh basil. Drizzle with Balsamic vinegar.
Pairs well with any Mosby wine but is out of this
world with Mosby Pinot Grigio!
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