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Black olive tapenade, served on a crouton, parmesan and green onion whistles |
Brunch, Vegetarian, Salted
A simple and delicious recipe, perfect for tapas.
You can also use green olives, but pay attention to the salt levels. You can keep your tapenade in the fridge for two weeks in a sealed container.
Ingredients
Recipe for 12 TapasTapenade
Bread and decoration
Candied cherry tomatoes
- Salt and pepper
- Olive oil
Preparation time: 30 min
Preheat your Oven at 400 °F
-
Tapenade
In a culinary robot, put all your ingredients and mix until silky smooth. Taste, add pepper and set aside.
-
Bread and decorations
On a baking sheet, oil your bread, add some pepper and cook for 5 minutes in the oven. Let your bread cool down for one minute and then spread your tapenade on it, decorate with parmesan shavings and green onion whistles.
-
Candied cherry tomatoes
In a small casserole dish, place the cherry tomatoes, cut them in two or four depending on the size, sprinkle with olive oil, salt, pepper, crushed garlic and a sprig of thyme. Add 120 ml of water and the white wine, salt and pepper. Place your dish in the oven for about 40 minutes at 335°F (165°C). Make sure the tomatoes are cooked through.
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You can also use green olives, but pay attention to the salt levels. You can keep your tapenade in the fridge for two weeks in a sealed container.
Class with similar recipe
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LES 6 à 8 COCKTAIL/TAPAS
NEW ! ! Cocktail workshop upon your arrival !
- Apéro Québécois
- Mini chicken burger with Old Cheddar, shallots, smoked paprika mayonnaise |
- Crispy feta, Greek yogurt sesame and honey, sesame, honey, arugula |
- Shrimp poke, mango salsa, Mojo verde sauce, fried onion |
- Black olive tapenade, served on a crouton, parmesan and green onion whistles |
- Red berries donuts, vanilla chantilly |
LES 6 à 8 COCKTAIL/TAPAS
NEW ! ! Cocktail workshop upon your arrival !
- Apéro Québécois
- Mini chicken burger with Old Cheddar, shallots, smoked paprika mayonnaise |
- Crispy feta, Greek yogurt sesame and honey, sesame, honey, arugula |
- Shrimp poke, mango salsa, Mojo verde sauce, fried onion |
- Black olive tapenade, served on a crouton, parmesan and green onion whistles |
- Red berries donuts, vanilla chantilly |
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