Sun Dried Tomato Tapenade – A French Classic

  • 10 mins total
  • 10 mins prep
  • serves 1 cup
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IntroductionSkip To The Recipe

Sun dried tomato tapenade.

Meeting new peoples is very exciting. The internet has given me the opportunity to meet some wonderful peoples all over the world.

Today recipe is a good example of just that. When I posted “Food and Romance from Around the World: The Netherlands”, I was contacted by this wonderful lady,  Eliane, that lives in Cannes, France.

As her and I have exchanged emails.  We came to realize that our lives have been very much alike in so many personal levels. This as  made it easy and fun to communicate with her. The wonderful new is that Eliane is the chef-owner of her own restaurant and catering, La Serviette Blanche in Cannes, and she liked one of my recipes. I was honored by that.

She has been so kind to share with me one of her own creations: Sundried Tomato Tapenade.  Out of this world!!  I am on my third batch and I cannot stop eating it.

Today I will share her recipe.  As I have run out of bread, actually I burned half of a baguette yesterday, (long story), I have no bread in the house to enjoy the tiny little bit left. I did however have some fresh mozzarella… and voila I made a caprese salad with the rest of the tapenade.  I really love it and I will prepare it again as an appetizer.

Stay tuned for more of Eliane recipes, meanwhile do check out her web site and if any of you are near Cannes, stop by and enjoy her cooking.

Giangi's Kitchen Signature

 

Nutrition Facts
Sun Dried Tomato Tapenade - A French Classic
Amount Per Serving
Calories 650 Calories from Fat 630
% Daily Value*
Total Fat 70g 108%
Saturated Fat 9g 45%
Cholesterol 7mg 2%
Sodium 341mg 14%
Potassium 153mg 4%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 3g 6%
Vitamin A 12.7%
Vitamin C 5.2%
Calcium 3.9%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.
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Sun Dried Tomato Tapenade - A French Classic

  • 10 mins total
  • 10 mins prep
  • serves 1 cup

Ingredients

Original recipe yields 1 servings

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  • 1 cup sun dried tomatoes packed in olive oil
  • 3 fillets of anchovies
  • 1 tablespoon, drained capers
  • 3 to 6 tablespoons olive oil
  • 1 minced garlic clove
  • about 1/2 cup packed fresh basil leaves
  • 1 1/2 teaspoon Worcestershire sauce

Instructions

  1. *Note* There is no salt in this recipe because of the saltiness of the anchovies and capers.

  2. Taste and adjust if necessary by adding another anchovy filet or olive oil.

  3. Place all ingredients in a food processor and chop. Add olive oil until you get a smoother texture. Serve with crackers or slices of toasted baguette.

  4. I serve it in a "weck" pot like the ones you buy to put the mousse de foie gras in. It is a rustic presentation.

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