Best Citrus Tapenade Recipes

PROSCIUTTO, MOZZARELLA AND CITRUS TAPENADE SANDWICHES

Prosciutto, Mozzarella and Citrus Tapenade Sandwiches image

Categories Sandwich Food Processor Citrus Garlic Picnic Father's Day Lunch Mozzarella Grill/Barbecue Prosciutto Bon Appétit Peanut Free Soy Free

Yield Makes 4

Number Of Ingredients 13

Ingredients

Pesto:
2 tablespoons coarsely chopped walnuts
1/4 cup extra-virgin olive oil
1/4 cup (1 1/2 ounces) grated Parmesan cheese
1 garlic clove
2 cups (lightly packed) fresh basil leaves (about 3 1/2 ounces)
Sandwiches:
8 1/3- to 1/2-inch-thick slices country-style white bread
Olive oil (for brushing)
Citrus Tapenade
6 ounces thinly sliced prosciutto
8 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
4 tablespoons aged balsamic vinegar

Steps:

For pesto:
Toast walnuts in small skillet over medium heat until golden brown, stirring often. Cool. Puree walnuts, olive oil, Parmesan cheese, and garlic in processor to paste, stopping occasionally to scrape down sides of bowl. Add half of basil leaves; puree. Add remaining basil; blend until coarse puree forms. Season pesto to taste with salt and pepper.
For sandwiches:
Brush 1 side of each bread slice with olive oil. Heat griddle or heavy large skillet over medium-high heat; grill bread, oiled side down, until golden brown, about 1 minute. Transfer grilled bread to clean work surface; let stand until cool. Turn 4 bread slices over (grilled side down) and spread thin layer of Citrus Tapenade evenly over each. Top with prosciutto slices, then mozzarella cheese slices. Drizzle with pesto. Drizzle 1 tablespoon balsamic vinegar over ungrilled side of each of 4 remaining bread slices. Place bread, grilled side up, atop sandwich filling. Cut sandwiches in half and serve.

CITRUS TAPENADE

Citrus Tapenade image

Categories Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 10

Ingredients

1 cup Kalamata olives, pitted
2 1/2 tablespoons drained capers, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 anchovy fillet
1/2 teaspoon finely grated orange peel
1/2 teaspoon (scant) finely grated lemon peel
1/4 teaspoon finely grated lime peel

Steps:

Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.

HERBED WALNUT AND CITRUS TAPENADE

Herbed Walnut and Citrus Tapenade image

This spread is an explosion of bold tongue-tingling flavors! Center stage is eggplant colored Kalamata olives with their rich and fruity flavor; if you can't find them, swap ripe olives.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 1h10m

Yield 16

Number Of Ingredients 12

Ingredients

1 cup pitted kalamata olives, drained
1/2 teaspoon chopped fresh rosemary leaves
1/2 teaspoon grated lemon peel
1/2 teaspoon grated orange peel
1/4 teaspoon chopped fresh thyme leaves
1/8 teaspoon coarsely ground fresh pepper
1 tablespoon extra-virgin olive oil
1/3 cup finely chopped toasted walnuts
1 log (4 oz) goat cheese*
Additional extra-virgin olive oil
Fresh rosemary and thyme sprigs
Food Should Taste Good® olive tortilla chips

Steps:

In food processor or blender, place all Tapenade ingredients except walnuts. Cover; process, using quick on-and-off motions, until slightly coarse. Stir in walnuts. Cover; refrigerate 1 hour to blend flavors.
If desired, soften goat cheese on microwavable plate in microwave uncovered on High about 10 seconds. Spread goat cheese into 1/4-inch layer on serving plate. Top with tapenade; drizzle with additional olive oil. Garnish with rosemary and thyme sprigs. Serve with chips.

Nutrition Facts : Calories 70, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 0 g, TransFat 0 g

CITRUS TAPENADE

Citrus Tapenade image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories appetizer

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup black kalamata olives, pitted, mushy olives discarded
1 medium-sized orange, zested
1 lemon, zested
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon fennel or anise seeds
1/2 teaspoon freshly ground black pepper
3/4 cup lightly packed fresh Italian parsley leaves, chopped coarsely
1 tablespoon fresh rosemary leaves
1 tablespoon olive oil
Rustic crackers or bagel chips

Steps:

Dump all of the ingredients (except the crackers) into a food processor and puree. If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
Spread Tapenade on crisps just before serving, or let guests do it themselves.