This 10-minute no bake, gluten-free appetizer can also be served as a sandwich spread, a topper for grilled meats chicken or ...

Put the olives, almonds, garlic ... for this because I like the slightly chunky bits of almonds in the finished tapenade.) Coarsely chop the basil leaves, add them to the processor, and pulse ...

To start with, tapenade is French spread commonly made with olives as the primary ingredient. Capers are the second most ...

Remove from the heat and spread the tapenade over the toasts. Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella.

To make the tapenade, place the anchovies, garlic, olives, lemon juice and four tablespoons ... Take the tapenade mixture and spread over one side of each plaice fillet. Roll up the fillets ...

You can buy jarred tapenade (like Moresh's Green Olives tapenade spread) or make your own with olives and whatever you have on hand — roasted red peppers, sun dried tomatoes, or even anchovies.

Tapenade is a spread made with olives, capers and anchovies, which comes from Provence in the south of France. The olives would normally be too strong for the tuna, so I’ve made a more subtle ...

Spread it right out to the edges of the dish ... To serve, brush with any remaining honey and olive oil. For the olive tapenade, place all ingredients in a food processor and pulse until mostly ...