I have a tasty tapenade recipe that will complement any Easter dinner. All you need is a brilliant Cuisinart (I’ve had mine since 1989!) or an electric food processor, eight ingredients and then you simply whirl away!
Olive and Pine Nut Tapenade
Ingredients
1/2 cup oil-cured olives (I use a combination of green and black. Pitted is preferred!)
2 tablespoons pine nuts (I lightly toast mine first.)
1/2 small clove garlic or a dollop of minced garlic from the jar
1 tablespoon fresh organic parsley
1/2 teaspoon fresh organic rosemary
6 cherry tomatoes, cut in 1/2
1 tablespoon grated lemon zest (Lime is yummy, too.)
1 1/2 tablespoon olive oil (Remember to use the good stuff! Watch my FB live video.
Directions
Place olives, pine nuts, garlic, parsley and rosemary in the Cuisinart and chop.
Add the tomatoes, zest, olive oil and mix again.
Serve at room temperature with toasted baguette slices or have a superb cracker collection on hand for this terrific tapenade. Keeping in mind that presentation is key! If you’d like some help, Just Ask!
This tapenade is also great to spread on a piece of grilled fish if that’s what you decide to prepare on Easter.
Happy Easter!
