Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cannellini Bean Tapenade With Grape Tomatoes

on September 18, 2014

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The last meal I posted where I made so many of those Cannellini beans, as a bed for the pork tenderloin, well I set some aside. I knew that I could turn them into a tapenade into a quick lunch, for Steve and me. All I needed was a few added ingredients and I would be able to make it happen.

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This is really easy to do and is so delicious.

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So I have here 1 lemon, 1 cup of sun dried tomatoes, and a block of Pecorino cheese. I’m only going to use have of the cheese for this recipe.

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So as you can see I ground up half the block of Pecorino cheese, and processed the cup of sun dried tomatoes. I had quite a bit of Cannellini beans so I did this in two batches, using half the cheese, half the juice of the lemon, and half the sun dried tomatoes. I wanted to make sure not to overfill the food processor with all these ingredients at one time. There was no reason to add any more salt because the beans were already seasoned, and the cheese has a salty bite. I did add some black pepper to each batch, and a sprinkling of Italian parsley for some freshness.

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So this is what the tapenade looks like when it’s finished. I drizzle a little extra virgin olive oil over the top for some more flavor, and to keep it moist until I’m ready to serve it. In the second bowl are just some sweet grape tomatoes that I halved and added a pinch of sugar,  1 tablespoons of Kosher salt, 1 teaspoon of black pepper, and 1/4 cup of E.V.O.O. I stirred that all together, threw in some fresh chopped basil leaves, and that was it. While the tomatoes were marinating, I toasted off some Ciabatta bread, spread some of the Cannellini bean tapenade on the bread and topped that with those beautiful tomatoes. Try this recipe it is so good, you can’t eat just one.

Cannellini Bean Tapenade With Grape Tomatoes


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