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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches. Ingredients:
1 15-ounce can white beans (such as cannellini or great northern), rinsed, coarsely chopped |
1/2 cup pitted mixed olives, coarsely chopped |
2 tablespoons coarsely chopped fresh flat-leaf parsley |
2 tablespoons extra-virgin olive oil |
1 teaspoon thinly sliced lemon zest |
1/8 teaspoon crushed red pepper flakes |
1 tablespoon (or more) fresh lemon juice |
kosher salt, freshly ground pepper |
1 baguette (for serving) |
Directions:
1. Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
2. DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
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