Our black olive and tomato tapenade recipe is a variation of our standard tomato bruschetta or crostini dish. You can also use our olive tomato tapenade recipe as a topping for a simple piece of grilled fish or chicken.
Prep time
15 mins
Total time
15 mins
Recipe type: Appetizer
Serves: 3-4
Ingredients
- 3-4 medium sized and finely diced ripe tomatoes (Roma, Plum, or San Marzano varieties are best)
- ¼ to ½ of a medium sized red onion, finely diced
- 3-4 tablespoons of extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- Dried oregano to taste
- 4-5 leaves of finely chopped basil
- Handful of black olives that have been de pitted and finely diced (we like to use Taggiasca olives)
Process
Finely mince all of the above ingredients and mix well in a bowl.
Season with Kosher salt, freshly ground black pepper, and dried oregano.
Serve on toasted bread or alongside a piece of roasted fish or chicken.
Source:
http://www.scordo.com/2012/07/olive-tomato-tapenade.html
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