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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 6 |
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This is a very intense appetizer. I've also served it on hot pasta. Outstanding! The recipe comes from Great Good Food by Julee Rosso. Ingredients:
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, drained (reserve oil) |
12 anchovies, drained (reserve oil) |
4 cloves garlic |
1 tablespoon capers, drained |
2 teaspoons lemon juice |
4 tablespoons oil |
4 tablespoons minced fresh italian parsley |
Directions:
1. Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
2. With the machine running, add the oil from the anchovies first.
3. If you want a looser consistency, add some oil from the jar of tomatoes.
4. Place in a small bowl and cover.
5. Refrigerate for at least 1 hour.
6. To serve, bring the tapenade to room temperature and sprinkle with the parsley.
7. Serve on toasted French bread.
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