Cannellini Bean Tapenade Topped With Grape Tomato Salad

Tapenades are traditionally made with olives and capers, but not always! Sometimes pestos contain olives. It can be confusing. I think of a Tapenade as more of some type of purèed vegetable as compared to pesto with a herb or leafy green base which may be used as an uncooked sauce.

The last meal I posted was my Pork Tenderloin Over A Bed Of Cannellini Beans. I had quite a bit of the beans leftover. I didn’t want them to go waste, they were so delicious so I turned them into a quick Cannellini Bean Tapenade Topped With Grape Tomato Salad to have the next day for lunch.

The Cannellini beans were prepared with sautèed leeks, Kosher salt, and freshly cracked black pepper. All I need is a few extra ingredients and I’ll be able to have an amazing lunch.



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Red and Yellow Grape Tomatoes


Prep Time: 20 minutes:
Cook Time: 12 to 15 minutes
Total Time: 35 minutes
Yields: 8 servings
Equipment: 2 rimmed baking sheets, 1 (10-cup) food processor, chef’s knife

3 (15.5-ounce) cans of Cannellini beans, drained and rinsed
1 lemon, juiced
1/2 cup of sun-dried tomatoes, roughly chopped and processed
4 ounces Pecorino cheese, grated
1 1/2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 clove garlic, roughly chopped
1/2 cup *E.V.O.O
2 tablespoons of chopped Italian flat-leaf parsley
1 loaf of Ciabatta bread, sliced and toasted or grilled (yields 16 slices)

Tomato Salad Topping:
2 pints of yellow and red grape tomatoes, halved
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon granulated sugar
1 teaspoon red wine vinegar
1/4 cup *E.V.O.O.
2 tablespoon freshly chopped basil

Directions For Oven-Toasted Ciabatta Bread:
Preheat oven to 375-degrees F.

Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and fresh ground black pepper to taste. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Directions For Grilling Ciabatta Bread:
Preheat indoor grill-pan over medium-high heat. Brush the both sides of the Ciabatta with olive oil. Sprinkle with Kosher salt and fresh ground pepper to taste. Arrange the slices of bread on the grill. Grill for 2 to 3 minutes per side.

Directions For Grape Tomato Salad:
In a large bowl add all the ingredients for the tomato salad, mix to combine. Set aside to let marinate.

Directions For Cannellini Bean Tapenade:
Start with a food processor fitted with the metal blade. First, cut the cheese up into cubes. Add the cheese to the food processor. Turn the processor on and let it run for about 2 to 3 minutes or until cheese is the consistency (refer to pictures above) you need. Second, process the sun-dried tomatoes, until finely chopped.

Add the rest of the ingredients into the food processor with the exception of the *E.V.O.O. Pulse until combined. Next, add the grated cheese and pulse until just combined. Last, add the *E.V.O.O. through the feeding tube. Continue to pulse until the Tapenade reaches the desired consistency (refer to picture above). The Tapenade will have great texture because of the sun-dried tomatoes. Transfer into a serving bowl. Drizzle a little *E.V.O.O. over the top of the pesto.

To serve, spread the tapenade over the grilled or toasted Ciabatta. Top with my colorful Grape Tomato Salad.

There you have it, my Cannellini Bean Tapenade.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.