More often than not, I mess with ingredients in recipes. I substitute this or change that. Sometimes I change things because I want to use what I have on hand instead of buying something new. Most of the time, I switch up ingredients in order to make healthier choices. But not with this recipe. Nope. I like it just the way it is.
Tapenade traditionally includes olives, anchovies, capers and olive oil. Briny and tangy, some consider it an acquired taste. This recipe is a fresh take on your everyday bean dip, borrowing the tang from a traditional tapenade, and taming it with white beans. It is delicious as a spread for grilled bread, savory biscotti, or crostini. I’ve served it several times over the past few days while we’ve had guests coming and going. It’s been a wonderful addition. Enjoy!
WHITE BEAN TAPENADE
Yield: About 2 cups
- 1 15-ounce can cannellini beans, rinsed and drained, coarsely chopped
- 1/2 cup pitted mixed olives, coarsely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons olive oil
- 1 lemon (for 1 teaspoon lemon zest and 1 tablespoon lemon juice)
- 1/4 teaspoon crushed red pepper flakes
- Toss beans, olives, parsley, oil, lemon zest, lemon juice, and red pepper flakes in a medium bowl. Add salt, pepper and additional lemon juice to taste. Best served room temperature.
Cook’s note: I used a food processor to chop the beans and olives. I pulsed the beans until they were chunky, then put them in the mixing bowl. Be careful not to create a purée! Then I added the olives to the food processor bowl and pulsed them to chop, again, avoid making a purée. Easy breezy.
Source: Bon Appétit