Olive and Sun-Dried Tomato Tapenade with Endive Leaves
Difficulty: Easy Prep Time: 20 minutes Yield: 12 appetizer servings
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3 (8-ounce) cans of pitted black olives, drained
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3/4 cup sun-dried tomatoes packed in olive oil
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Extra-virgin olive oil
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3 heads endive (about 1/2 pound)
In the bowl of a food processor, add the olives, sun-dried tomatoes and the
olive oil it was packed in. Pulse until smooth, but still chunky. Add more
extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not
serving immediately, cover tightly with plastic wrap and refrigerate up to 2
days. Be sure to bring it to room temperature and to mix it thoroughly before
serving. Gently pull off the leaves from the endive, being carefully not to tear
the leaves. Wash thoroughly with cold water and dry completely.Place the bowl of
tapenade in the center of a large platter.
Decoratively circle the tapenade bowl with the endive leaves working your way
to the rim of the platter.
Recipe courtesy Giada De Laurentiis
[Source:
www.recipesamore.com/olive-and-sun-dried-tomato-tapenade-with-endive-leaves.html]
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