Garlic Spread With Olive Tapenade |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I originally made this to emulate the sandwich spreads you get at the Safeway deli. (Those sandwiches are super addicting, but we don't live near a Safeway anymore!) This is a pretty perfect match and is SO GOOD on sandwiches, but also makes a very pretty party appetizer if you spread the garlic spread on toasted baguette slices and then top with the olive tapenade. I always use reduced-fat cream cheese and mayo. I have made this several times without the kalamata olives (they're more expensive so I don't always have them on hand) and we enjoyed it just the same. Recipe yield and prep times are approximate...I'm horrible at paying attention to things like that... Ingredients:
8 ounces cream cheese, softened |
1/3 cup mayonnaise |
2 teaspoons parsley |
2 tablespoons white onions, chopped |
2 garlic cloves |
2 garlic cloves |
1 (6 ounce) can black olives, drained |
3/4 cup kalamata olive, pitted |
3/4 cup pimento-stuffed green olives |
1 tablespoon balsamic vinegar |
1/4 cup olive oil |
Directions:
1. GARLIC SPREAD:.
2. Add all ingredients into a food processor.
3. Process until smooth.
4. Remove to a medium bowl or spread generously on toasted baguette slices.
5. Wipe the work bowl and blade clean.
6. OLIVE TAPENADE:.
7. Add the garlic and the black and kalamata olives to the work bowl.
8. Pulse a couple of times until minced.
9. Add the green olives and pulse a couple of times, leaving larger chunks of the green olives (for aesthetics).
10. Remove to a medium bowl and stir in the vinegar and olive oil. (Additional balsamic can be added to cut the saltiness, if desired; keep in mind that the garlic spread will also help cut the salty flavor.).
11. Spread a layer of tapenade over the garlic spread.
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