Monday, November 28, 2011

Tapas Please! Sun-dried Tomato and Olive Tapenade!

 I am entertaining tonight and wanted to put together a nice small meal of finger foods to keep my guests happy.  This sun-dried olive tapenade uses kalamata olives and a whole lot of garlic (my favorite) and is the perfect amount of salty and creamy (thanks to the feta cheese).  It is great on crusty bread, pita chips, or whole wheat crackers.  I decided to add the sun-dried tomatoes to add natural sweetness to balance out the saltiness and it came out so delicious! A blender or food processor makes this side really easy to make and far cheaper than the prepared gourmet versions you find in the grocery store.  You can use any leftovers as a condiment for fish, chicken, or vegetables!

Tapenade traditionally consists of minced or ground olives, capers, anchovies, and olive oil.  I opted out on the anchovies because I wanted to make it vegetarian for my meatless friends and I didn't have any capers on hand.  Olives are a great superfood and this is an easy way to incorporate them into your day. Keep in mind that olives are high in sodium, so limit your portions.

Sun-dried Tomato and Olive Tapenade
Makes about 1 cup, 12 servings (1 Tbsp)

3/4 cup kalamata olives, pitted
3 cloves garlic
5 Sun-dried tomatoes
1/4 cup feta cheese
1 Tbsp lemon juice
1 Tbsp olive oil
1/2 tsp oregano
pepper, to taste

Directions: Combine all ingredients in a blender or food processor and blend until smooth.

Nutrition facts: 1 Tbsp
50 calories, 2 g carbohydrates, 1 g protein, 4 g fat, 236 mg sodium

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