Olive And Sun Dried Tomato Tapenade With Endive Leaves
Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a giada de laurentiis recipe.
Steps
In the bowl of a food processor , add the olives , sun-dried tomatoes and the olive oil it was packed inches pulse until smooth , but still chunky.
Add more extra-virgin olive oil if mixture is too dry.
Spoon into a serving bowl.
If not serving immediately , cover tightly with plastic wrap and refrigerate up to 2 days.
Be sure to bring it to room temperature and to mix it thoroughly before serving.
Gently pull off the leaves from the endive , being careful not to tear the leaves.
Wash thoroughly with cold water and dry completely.
Place the bowl of tapenade in the center of a large platter.
Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.
Ingredients
pitted black olives, sun-dried tomato packed in oil, extra virgin olive oil, endive