Quote:
Originally Posted by Dinny Blues
Yes, tapenade, the olives and capers and such. After the food processor, what do you do with it?
Is it a dip? Sauce? Topping? Condiment? Stuffing?
Peyton said something like nothing goes with football like tapenade, but he didn't really explain.
This is a food thread. I was seeking enlightenment from planeteers. There is much wisdom here on many topics.
Dinny
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Sorry, man. I don't care for the stuff.
But I found some ideas online.
10 Exciting Serving Suggestions
1. Stuffed Tomatoes: Scoop out cherry tomatoes, fill with tapenade and top with crumbled goat cheese.
2. Deviled Eggs: Perk up deviled eggs by adding a few spoonfuls of tapenade to your favorite recipe.
3. Cream Cheese & Celery: Mix 2 to 3 tablespoons tapenade with 8 ounces softened cream cheese. Fill celery sticks with mixture.
4. Omelets: Tapenade makes an excellent filling for omelets. You can also combine cheeses, veggies or meats.
5. Lasagna: Spread a layer of tapenade on your next lasagna or add it to your sauce.
6. Sandwich Salads: Mix about a 1/4 cup of tapenade into one pound of egg, ham, tuna, chicken or seafood salad.
7. Muffuletta: Mix together 1 cup mayonnaise, 1/2 cup tapenade, and 1/4 tsp garlic powder. Serve as a topping on Italian subs or another favorite sandwich.
8. Pizza: Dress your next pizza with the unique taste of tapenade alone with cheese, or in combination with sauce or your other preferred toppings.
9. Meatloaf: Next time you make your favorite meatloaf, use 1/4 to 1/2 cup of tapenade to 1 to 2 pounds of meat mixture.
10. Bruschetta: Toss some chopped tomatoes, crumbled feta cheese, tapenade and chopped fresh basil together for a tasty bruschetta.
Bonus Ideas: Try some tapenade in your potato salad, pasta salad and potato pancakes!