Bread With Bean Tapenade Recipes
BREAD WITH BEAN TAPENADE
Steps:
- Drain excess liquid off beans. Heat over medium low heat with a touch of butter. Cook until slightly softened. Add 2 to 3 tablespoons of vinaigrette, salt and pepper to taste. Pulse in food processor or mash in pot with a hand masher.
- Slice bread, remove crust (if necessary), brush with olive oil. Sprinkle with salt and pepper and bake at 275 degrees until toasted or under broiler on both sides.
- Spread 1 to 2 tablespoons bean tapenade and garnish with scallions.
GARBANZO BEAN AND OLIVE TAPENADE
Provided by Giada De Laurentiis
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.
- Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.
Nutrition Facts : Calories 224 calorie, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 6 grams, Sugar 6 grams
TAPENADE
Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.
Provided by Jim Clark
Categories Appetizers and Snacks Seafood
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g
WHITE BEAN TAPENADE
Provided by Mary Frances Heck
Categories Condiment/Spread Bean No-Cook Low Fat Vegetarian Quick & Easy High Fiber Wheat/Gluten-Free Spring Summer Vegan Bon Appétit
Yield Makes 6 servings (makes about 2 cups)
Number Of Ingredients 9
Steps:
- Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
- DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
TAPENADE BREAD (A B M)
Based on a delicious and savory recipe from Madge Rosenberg's wonderful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Tapenade is a coarse puree of olives, anchovies, and garlic that can fill and flavor eggs, pasta, or beans or be spread on toast. With the bread machine, the tapenade is incorporated into the bread, which can be toasted and used as a base for hors d'oeuvres. Since Tapenade Bread is garlicky, top it very simply with mild goat or cottage cheese or with hard-cooked eggs or cold meat." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. In addition to a bread machine, this recipe requires a food processor. I estimated a 4 hour bread cycle, although your machine might be quicker! (I also took the liberty of correcting the 1 ½ pound measurement for sugar from 3 tablespoons to 3 teaspoons.) Posted for ZWT5.
Provided by mersaydees
Categories Easy
Time 4h15m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Make the tapenade by processing the olives, anchovy fillet(s), capers, garlic, olive oil, and pepper in a food processor.
- Add all ingredients including the tapenade to your bread machine in the order recommended by its manufacturer, and select the bread cycle.
Nutrition Facts : Calories 1145.7, Fat 20.7, SaturatedFat 2.9, Cholesterol 3.4, Sodium 2079.6, Carbohydrate 209.3, Fiber 12.6, Sugar 9.2, Protein 30.6
WHITE BEAN TAPENADE
Recipe courtesy of National Pork Board. NUTRITION INFO Calories: 50 Fat: 2.6 g Carbohydrates: 5.1 g Protein: 2 g
Provided by BurtonFanatic
Categories Spreads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes. Cool and squeeze garlic from clove, discarding skin.
- Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth.
- Thinly slice or mince sage leaves; fold into tapanade.
- Taste to adjust seasonings, add salt or pepper as needed.
Nutrition Facts : Calories 52.2, Fat 2.6, SaturatedFat 0.4, Sodium 105, Carbohydrate 5.4, Fiber 1.9, Sugar 0.7, Protein 1.9
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