Best Herbed Walnut And Citrus Tapenade Recipes

Citrus Tapenade image

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

Yield 4 servings

Number Of Ingredients 11

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.

Citrus Tapenade image

Yield Makes 1 cup

Number Of Ingredients 10

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.

Prosciutto, Mozzarella and Citrus Tapenade Sandwiches image

Yield Makes 4

Number Of Ingredients 13

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.