Best Sun Dried Tomato Tapenade On Polenta Triangles Recipes

SUNDRIED TOMATO TAPENADE

Sundried Tomato Tapenade image

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Provided by Alexis May Tanner

Categories Appetizers and Snacks Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Steps:

Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES

Sun-Dried Tomato Tapenade on Polenta Triangles image

Categories Food Processor Olive Tomato Vegetarian Cornmeal Bon Appétit

Yield Makes 24

Number Of Ingredients 16

Ingredients

Tapenade
12 black brine-cured olives (such as Kalamata), pitted
9 sun-dried tomatoes packed in oil, well-drained, coarsely chopped
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh thyme
1 small garlic clove, minced
Polenta
1 1/4 cups whipping cream
1 1/4 cups water
3/4 teaspoon salt
3/4 cup yellow cornmeal
3/4 teaspoon hot pepper sauce (such as Tabasco)
4 tablespoons olive oil
Chopped parsley

Steps:

For Tapenade:
Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
For Polenta:
Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.
Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.