Tag: food pictures

Olive Tapenade (for Bruschetta)

~ Spence's Girl ~ Leave a comment

This is one of my favorite go-to recipes for appetizers. I had this years ago in a restaurant and it was so tasty I wrote down everything I could identify and have made it ever since.  I’ve even had numerous guests who at first said “oh I don’t care for olives” but trusting enough in my culinary skills to try it and viola! Everyone loves it – not a crumb left at the end of the party.  And this is actually better if you make it ahead – 24 hours minimum or even better a few days.  I serve this atop little slices of baguette, first drizzling a bit of extra virgin olive oil on the slices, giving them a few minutes in a 350 degree oven, then adding a spoon of the tapenade on each slice, then back for 5-10 minutes. I’m making this today for a party on Saturday so thought I’d share it with my followers.

Olive Tapenade 

Weight Watchers Smart Points 1 (serving size 1/2 tablespoon)

  • 1 5.75 oz jar green olives with pimento
  • 1 6 oz can black olives (any size)
  • 3 large garlic cloves
  • 1 T oregano
  • 1 t coarse black pepper
  • 1/3 c extra virgin olive oil

Finely chop both kinds of olives and garlic cloves.  I use a hand-chopper (Pampered Chef) to achieve a very fine texture.  Stir olives and garlic together.  Add oregano and black pepper to olive mix, stir to blend.  Add the olive oil and give a final stir.  Place in a covered container to refrigerate for 24 hours or longer.

Note from Spence’s Girl:  If you have more tapenade than bread, this is excellent tossed into a pasta sauce or used as the olive salad component of a muffalletta sandwich!

Five Bean Salad, my way

~ Spence's Girl ~ 6 Comments
Five Bean Salad
Five Bean Salad, my way

I LOVE FIVE BEAN SALAD.  So great to take to a potluck or picnic (no mayo), it’s a favorite of ours to have as our salad or veggie side with any number of meals year round. It makes a lot and only gets better each subsequent day.  It keeps for up to two weeks in the fridge but never  lasts that long!  I use my mom’s recipe but tweak it in my own way to give it a bit more pizazz!

Five Bean Salad, my way

serves 15                      Weight Watchers Smart Points 7

1 can garbanzo beans (or chickpeas as they’re also known)
1 can great northern or navy beans
1 can cut green beans
1 can dark red kidney beans
1 can wax beans
2 large shallots finely minced or red onion finely chopped (about 1/2 cup)
4-5 finely chopped peppadew peppers (these come in a jar) or substitute 1 tablespoon chopped pimento
1 teaspoon finely chopped jalapeños (first removing ribs and seeds) or green pepper if you can’t take the heat.

Drain and rinse beans and put into a large serving bowl. Add the shallots, peppadew peppers and jalapeño, stir taking care not to break the beans.

Marinade:

3/4 c red wine or champagne vinegar
3/4 c vegetable oil (canola or olive oil)
1/2 c sugar
1-2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon cracked pepper
sprinkle of red pepper flakes

Mix this together well – making sure that the sugar has “melted” into the marinade. Pour over the beans and stir together. Refrigerate. Stir every 30-60 minutes to further distribute the marinade. This is best made at least 8 hours prior to serving.