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yield: 3 cups
yield: 2 cups
Tapenade Topping Roasted Red Pepper Topping
3 cups Kalamata olives, pitted, sliced in half
2 cups green olives, pitted, sliced in half
4 tablespoons parsley, chopped
4 tablespoons rosemary, chopped
1 tablespoon garlic, finely minced
1 tablespoon red wine vinegar
1 teaspoon anchovy paste
½ cup extra virgin olive oil
dash of black pepper
1 cup golden raisins
½ cup water
½ cup white wine
1 (7-ounce) can roasted red peppers, julienned
1 tablespoon parsley
1 tablespoon rosemary
1 tablespoon thyme
In a food processor combine all ingredients
except olive oil. Pulse the food processor until
rough-chopped (do not puree). Slowly add olive
oil. Serve on toasted crostini.
Combine raisins, water, and wine in a saucepot
and bring to a boil. Reduce heat and simmer until
the raisins plump. Drain liquid and reserve the
liquid. Cool mixture and liquid. Add peppers and
herbs to the raisins. Add a little of the liquid back
to the mixture. Served on toasted crostini.
tuscan table
