Best Bread With Bean Tapenade Recipes

GARBANZO BEAN AND OLIVE TAPENADE

Garbanzo Bean and Olive Tapenade image

Provided by Giada De Laurentiis

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 (15-ounce) can garbanzo beans, drained and rinsed
1 cup pitted black olives, such as kalamata
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice (from 1/2 large lemon)
1 tablespoon honey
1 teaspoon lemon zest
3/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon kosher salt
Serving suggestion: Belgian endive leaves, crudite

Steps:

In a food processor, combine the beans, olives, oil, parsley, lemon juice, honey, lemon zest, rosemary, and salt. Blend until smooth.
Spread the tapenade onto Belgian endive spears or serve as a dip with crudite.

Nutrition Facts : Calories 224 calorie, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 6 grams, Sugar 6 grams

TAPENADE BREAD (A B M)

Tapenade Bread (A B M) image

Based on a delicious and savory recipe from Madge Rosenberg's wonderful cookbook, The Best Bread Machine Cookbook Ever - Ethnic Breads. She says, "Tapenade is a coarse puree of olives, anchovies, and garlic that can fill and flavor eggs, pasta, or beans or be spread on toast. With the bread machine, the tapenade is incorporated into the bread, which can be toasted and used as a base for hors d'oeuvres. Since Tapenade Bread is garlicky, top it very simply with mild goat or cottage cheese or with hard-cooked eggs or cold meat." The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. In addition to a bread machine, this recipe requires a food processor. I estimated a 4 hour bread cycle, although your machine might be quicker! (I also took the liberty of correcting the 1 ½ pound measurement for sugar from 3 tablespoons to 3 teaspoons.) Posted for ZWT5.

Provided by mersaydees

Categories Easy

Time 4h15m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

1/4 cup pitted black olives (1/3 cup)
1 anchovy fillet (2)
2 tablespoons capers, drained (3 tablespoons)
1 garlic clove, crushed (1 1/2)
1 tablespoon olive oil (1 1/2 tablespoons)
1 large pinch ground black pepper (1/8 teaspoon)
1 teaspoon active dry yeast (1 1/2 teaspoons)
2 cups bread flour (3 cups)
2 tablespoons wheat bran (3 tablespoons)
2 teaspoons sugar (3 teaspoons)
1/2 teaspoon salt (3/4 teaspoon)
3/4 cup water (1 cup plus 2 tablespoons)

Steps:

Make the tapenade by processing the olives, anchovy fillet(s), capers, garlic, olive oil, and pepper in a food processor.
Add all ingredients including the tapenade to your bread machine in the order recommended by its manufacturer, and select the bread cycle.

Nutrition Facts : Calories 1145.7, Fat 20.7, SaturatedFat 2.9, Cholesterol 3.4, Sodium 2079.6, Carbohydrate 209.3, Fiber 12.6, Sugar 9.2, Protein 30.6

WHITE BEAN TAPENADE

White Bean Tapenade image

Recipe courtesy of National Pork Board. NUTRITION INFO Calories: 50 Fat: 2.6 g Carbohydrates: 5.1 g Protein: 2 g

Provided by BurtonFanatic

Categories Spreads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 garlic cloves, unpeeled
1/2 teaspoon olive oil
1 (15 ounce) can cannellini beans, rinsed and drained
2 teaspoons lemon juice
salt & fresh ground pepper, to taste
2 tablespoons olive oil
6 fresh sage leaves

Steps:

Wrap garlic cloves, drizzled with 1/2 teaspoon olive oil, in aluminum foil and place in a 350 degree F. oven until garlic is soft, about 30 minutes. Cool and squeeze garlic from clove, discarding skin.
Combine garlic paste, beans, lemon juice, salt, pepper and 2 tablespoons olive oil in food processor or blender. Process until smooth.
Thinly slice or mince sage leaves; fold into tapanade.
Taste to adjust seasonings, add salt or pepper as needed.

Nutrition Facts : Calories 52.2, Fat 2.6, SaturatedFat 0.4, Sodium 105, Carbohydrate 5.4, Fiber 1.9, Sugar 0.7, Protein 1.9