For me, tapenade is not only a tasty appetizer, but, importantly, it is an appetizer-savior.
I always have all the recipe ingredients in my pantry/fridge, so the delicious and mouth-watering appetizer is ready to be served in five minutes.
The tapenade is good for any occasion: holidays, weekdays, a special dinner or brunch, picnic, house or backyard party – it is always appropriate.
I recommend serving the date and olive tapenade with some soft goat cheese, so the tasting notes of the pate will be perceived better, leaving a wonderful aftertaste. A cream cheese is also good here. Homemade ricotta and cottage cheese are not too bad, but I think they need some ‘jazzing’ – a little bit of salt, pepper or cayenne pepper, and/or lemon juice will make it work.
My favorite combination for serving the date and olive tapenade is a simple crostini with fresh goat cheese. I also like it with natural black beans and quinoa corn chips, or slightly salty and spicy lentil chips.
Date and Olive Tapenade. Crostini with Goat Cheese and Tapenade
- 1 cup dried figs
- 1 can pitted black olives, (12-14 oz) or kalamata olives
- 2 tablespoons capers or 3 tbsp pitted green olives (stuffed is ok), (I use mixture of capers and green olives (1 tablespoon + 2 tablespoons) (1 tablespoon capers for kalamata olives)
- 1 very small garlic clove
- 1 tbsp balsamic vinegar, preferably, aged
- 1 – 1 ½ tbsp extra virgin olive oil
- Soft goat cheese, cream cheese, ricotta or cottage cheese to serve
Put all the ingredients except the olive oil in a food processor or a blender. Blend close to the desired consistency.
Add the olive oil. Blend to the desired paste like consistency.
Serve with bread, toasts, crackers or chips.
Cook with pleasure and enjoy the world!