Birthday diner: Olive tapenade

If you’ve been here in the last month or so, you know I struggled with what to serve for the main course of my birthday dinner. The appetizers, however, were never a struggle. Hubster’s favorite olive tapenade and a white bean puree seemed like the perfect “Oh I just whipped this up and had it sitting here waiting for guests to arrive” bites.

 

And this recipe really is that simple, especially if you opt for pre-chopped olives or have a mini food processor handy. I took both shortcuts the night before my dinner and just had to broil up some bread before the party.

 

This dish was a HUGE hit with one party goer exclaiming it was best thing she’s ever eaten. At which point I told her to take back whatever gift card she purchased for me because that compliment was all I needed. (Not really. It would be rude to turn down a birthday gift.)

 

 

Olive tapenade

½ can black olives
10 green olives
1 garlic clove
¼ tsp rosemary
¼ tsp red pepper flakes
Salt and pepper
3 Tbsp olive oil, divided
1 baguette

Preheat broiler. Chop olives and mince rosemary. Combine olives, garlic, rosemary, seasonings and 1 Tablespoon of olive oil in a medium bowl, stirring to combine. Slice baguette on the bias and lay them flat on a cookie sheet. Brush with half of the remaining olive oil. Broil bread and then flip. Brush with remaining oil and broil. Top each slice with a layer of tapenade.

Notes: This is a two person recipe. To make it for a crowd, maybe of 10 people for your birthday party, triple or quadruple it. Also, feel free to adjust the red pepper to taste.

[…] don’t think this white bean dip got as many over the top compliments at my party as the Olive Tapenade, but it won’t change my feelings about it. Its earthy, creaminess is a lovely contrast to the […]

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