Olive And Anchovy Tapenade, and Other Delicious Appetizers


It’s fall, and time to have friends over for dinner parties. You could serve cheese and crackers, but here are a few other fun, quick appetizer ideas, too.

Tapenade To-Be

Tapenade To-Be

If you have a food processor, use it to make this tapenade super quick. If you don’t, no biggie. Just chop up the ingredients. We used 1/2 cup nicoise olives (any kind will do), a tablespoon capers, 2 fresh anchovies (you could use the salt-packed ones too), a garlic clove, a savory sprig, and a teaspoon of brandy. And, 1/4 cup olive oil.

Blend it all up, then let it sit at room temperature for a half hour or so.

Some other fun appetizers: Roasted peppers from River Farm in Ellensburg, WA. Oil-packed anchovies from Whole Foods. And, ciabatta from Essential Baking Company. To make it into delicious crostini toasts, slice the bread, brush it with olive oil and salt and pepper, and grill on the bbq or bake in the oven at 475.

Tapenade, Roasted Red Pepers, and Crostini

Tapenade, Roasted Red Pepers, and Crostini

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About Seattle Foodshed

We live in the Pacific Northwest, where we're cultivating our urban garden and eating the fruits (and vegetables) of our labors.
This entry was posted in Appetizers, easy, Fall, Local, Recipe, Summer and tagged , , , , , , . Bookmark the permalink.

4 Responses to Olive And Anchovy Tapenade, and Other Delicious Appetizers

  1. Ruth says:

    I hope your party was as fun as your party food.

  2. Pingback: Flatbread with Carmelized Onions, Nicoise Olives and Goat Cheese | Seattle Foodshed

  3. Pingback: מתכון לסלטה משוויאה טוניסאי (סלט פלפלים חריף) ומוסר ההשכל « אני נגד. ככה. הבלוג של זיו.

  4. Pingback: Recommended Appetizers to Eat While Blogging | Seattle Foodshed

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