COOKING FOR COMFORT

©2017 BY COOKING FOR COMFORT.

mixed olive tapenade + caprese

June 30, 2018

tapenade - a ground up mixture of herbs, olives, capers and olive oil. there are so many things that you can do with it: combine it with some mayo and use it for a spread on sandwiches, whisk it into some olive oil and you'll have a dipping sauce for bread or a salad dressing, add it into some tomato sauce for a quick and easy puttanesca sauce to serve over pasta, smear it onto pizza dough, top your crostini, infuse your roasted chicken by rubbing it under the skin before baking, or drizzle it on top of a caprese salad! 

 

caprese - a simple italian salad made up of sliced tomatoes, fresh mozzarella and sweet basil topped with a drizzle of olive oil and seasoned with flakey salt and black pepper. I personally prefer to also top it with a ton of balsamic glaze! in this dish I dolloped some on top of a caprese salad - this worked out wonderfully as it provided the flavor of the fresh basil and gave the dish saltiness without adding too much additional salt. 

mixed olive tapenade

yields: approximately 1 cup               prep time: 5 minutes

 

INGREDIENTS

½ cup castelvetrano olives

½ pitted black olives 

1 ½ tsp. capers

¼ tsp. minced garlic

2 Tbsp. freshly chopped basil

1 Tbsp. freshly chopped parsley

1 Tbsp. lemon juice, freshly squeezed 

2 Tbsp. extra virgin olive oil 

 

DIRECTIONS

Combine all of the ingredients, except the olive oil, in the base of a food processor. 

Pulse until everything is broken up into little bits. 

With the processor running, add the olive oil. 

Use immediately or refrigerate in an airtight container until ready to use. 

caprese: tomato, tapenade & mozzarella 

yields: 4 servings               prep time: 10 minutes

 

INGREDIENTS

3 large tomatoes 

1 [16 oz.] package of fresh mozzarella

½-1 cup of Mixed Olive Tapenade

flakey salt

freshly cracked black pepper

balsamic glaze or honey & balsamic vinegar, for drizzling

 

DIRECTIONS

Slice the tomatoes into ½-inch slices and the mozzarella into ¼-inch slices.

Arrange them on a large platter however you please. You could either layer them in little towers, like I have in the photo, or lay alternate slices down to form a circle or rows.  

Top the tomatoes and mozzarella with dollops of olive tapenade, in whatever amount you desire.

Finish everything off with flakey salt, freshly cracked black pepper and a drizzle of balsamic glaze.

*if you don’t have balsamic glaze you could use both balsamic vinegar and honey.

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