Chickpea And Balsamic Vinegar Tapenade Recipes
CHICKPEA AND BALSAMIC VINEGAR TAPENADE
From Real Simple Magazine. I serve this with toasted baguette and alongside smashed peas with mint tapénade, and the walnuts and parmesan tapénade and allow everyone to choose how they want to make their bruschetta.
Provided by Ariella
Categories Vegan
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients. Can be made ahead and refrigerated, but serve at room temperature.
Nutrition Facts : Calories 80.2, Fat 2.3, SaturatedFat 0.3, Sodium 379.2, Carbohydrate 12.4, Fiber 2.5, Protein 2.8
PORTERHOUSE STEAKS WITH TAPENADE AND BALSAMIC VINEGAR
Categories Beef Olive Roast Quick & Easy Dinner Vinegar Rosemary Steak Fall Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Mix tapenade and rosemary in small bowl to blend. Sprinkle steaks with salt and generously with cracked black pepper.
- Divide olive oil between 2 heavy medium ovenproof skillets set over high heat. Add 1 steak to each skillet and cook until both are browned, about 3 minutes per side. Spread half of tapenade mixture atop each steak. Transfer skillets with steaks to oven. Cook both steaks until thermometer inserted into center of steaks registers 125°F for medium-rare, about 20 minutes. Transfer both steaks to platter. Pour 2 tablespoons balsamic vinegar into each skillet and cook over medium heat until liquid is slightly reduced, scraping up browned bits, about 1 minute. Drizzle hot skillet juices over each steak and serve.
- *Look for tapenade (an earthy, thick paste or spread made from brine-cured olives, olive oil, capers, anchovies, lemon juice, and seasonings) at some supermarkets, specialty foods stores, and Italian markets.
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