Here'a a quick and easy recipe for a spread/topping. It was in the free magazine our local grocery store, Raleys, distributed last fall. Makes a nice gift when put in jar with tag.
Roasted Olive and Grape Tapenade
1 1/2 c pitted Kalamata olives, halved
2 1/2 c red grapes, halved
3 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp chopped fresh thyme
Preheat oven to 350F.
Stir together all ingredients on large rimmed baking sheet.
Bake for 1 hour, stirring every 20 minutes
Serve warm or room temperature with goat cheese and baguette slices.
Will keep refrigerated for about 2 weeks.
Yields about 1 cup. May be doubled.
Subscribe to:
Post Comments (Atom)
1 comment:
Last night I based a "hostess" gift around this tapenade. I whipped a block of room temperature cream cheese with a couple of tablespoons of sour cream, about 2 teaspoons each of chopped thyme and freshly ground black pepper. The cream cheese mixture was spread onto a rimmed plate and chilled. Once cheese was hardened a bit by chilling, I sacattered tapenade over the cheese, almost covering the cheese. Finely chopped fresh thyme was sprinkled on top. The result was served with cucumber slices and they worked well with the rather rich cheese and tapenade mixture.
Post a Comment