These are two of my favorite appetizers. I do not have a favorite, I could eat the entire batch of both tapenades. It's not a seasonal appetizer, they work any time of the year. I always serve them with crostinis, made from a good baguette (Panera is available just about everywhere), sliced, brushed with olive oil, and baked at 325 until just about completely dried (I like the center to be just a tiny bit chewy). You can make these ahead of time, they keep wonderfully for at least a week, longer for the olive. I generally cut this recipe in half, but would make the full batch if you're hosting a houseful.
1 cup green olives , chopped
2 cups black olives, chopped
1/2 cup sun-dried tomatoes, julienned (in this batch I used smoked sun-dried tomatoes, resulting in a darker batch...the regular SDTs will have a brighter red color)
2 cups marinated artichoke hearts, chopped
3 1/2 Tbsp garlic, minced
1 tsp red pepper flakes
1/4 tsp cayenne, or to taste
1 cup EVOO
In a large bowl combine all ingredients. Keep refrigerated.
TOMATO TAPENADE
10 roma tomatoes, diced
1/2 cup fresh basil, julienned
1/4 cup red onion, diced
1/4 cup EVOO
1/2 lime, juiced
2 tsp garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 cup balsamic vinegar
In a large bowl combine all of the ingredients. Keep refrigerated.
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