Let's Dish With Linda Lou

Where You Taste The Love

Cannellini Bean Tapenade Topped With A Grape Tomato Salad

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Now 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 to waste them because they were so delicious so I turned them into a quick Cannellini Bean Tapenade Topped With A 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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Prep Time: 20 minutes:
Cook Time: 12 to 15 minutes
Total Time: 35 minutes
Yields: 8 servings
Equipment: 2 rimmed baking sheets, 10-cup food processor

Ingredients:
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 cracked 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 cracked 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 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 freshly cracked 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 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 the Cannellini Bean Tapenade into a serving bowl.

Drizzle a little *E.V.O.O. over the top of the pesto.

To serve, spread the Cannellini Bean Tapenade on the toasted Ciabatta. Top with the colorful Grape Tomato Salad.

*E.V.O.O. is Extra Virgin Olive Oil

Apricot And Soy Glazed Pork Tenderloin On A Bed Of Cannellini Beans With Sauteed Spinach

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Tuna Tapenade

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This recipe for my Tuna Tapenade I love because it can be done in advance. It’s great to serve as Hors d’oeuvre for parties or just if you want to have it as a meal.

Tapenade is an olive spread that is served on bread. In this recipe, I’ve made the star the tuna. This one is made with Italian style tuna I just found in my local grocery store. Of course, you could use regular tuna and that would be delicious.  Let me show you have this recipe comes together.

Flat Leaf Italian Parsley

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Ciabatta

Toasted Ciabatta Bread

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Prep Time: 20 minutes
Inactive Prep Time: 1 hour
Cook Time: 12 to 15 minutes
Total Time: 1 hour 35 minutes
Yields: 8 servings (16 crostinis)
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans

Ingredients:
1 (6.7-ounce) jar of Italian style Tuna packed in water drained (substitute your favorite tuna packed in spring water)
1/2 red onion, diced
3 ribs of celery, diced
3 cloves of garlic, roughly chopped
4-ounces of Mascarpone cheese
2 tablespoons capers, drained and rinsed
1 teaspoon lemon zest
1/2 a lemon, juiced
1/4 cup Kalamata olives, pitted and chopped
3 tablespoons Italian falt-leaf parsley, finely chopped
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 loaf Tuscan Garlic Ciabatta Bread, sliced, (yields 16 slices) substitute plain Ciabatta or a good French baguette

For A Spicy Tuna Tapenade:
Add 1 teaspoon ground cayenne pepper or a Fresno chili, seeded

Directions For 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 topped with a rack. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12to 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.

Note: Each oven may vary slightly in temperature, watch the bread closely to prevent from burning.

Directions:
In a food processor fitted with the metal blade, start with half a red onion and 3 ribs of celery and 3 cloves of garlic. In a food processor fitting with the metal blade pulse until the ingredients are finely minced. I like to give them a head start before adding the other ingredients.

Next, add the tuna. To the tuna, add Mascarpone cheese, capers, lemon zest, the juice of half a lemon, Kalamata olives, flat-leaf Italian parsley, Kosher salt, fresh ground black pepper. Pulse all of these ingredients together until smooth.

When the Tapenade has reached a smooth consistency, it’s done. Taste to make sure you’re happy with the seasoning.

Transfer the Tuna Tapenade to  the refrigerator to chill for 1 hour.

If you like a spicier version, at the beginning of the process, you could add some cayenne pepper or add a Fresno chili at the beginning, that would be delicious too. I like to serve this on some toasted or grilled ciabatta bread.

To serve, I like to top the Tuna Tapenade with roasted asparagus and a few roasted Piquillo peppers for a little sweetness.

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Roasted Eggplant Tapenade

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Eggplant-Tapenade

This is a recipe I pulled together when all I had at the time were two eggplants and a loaf of roasted garlic Tuscan Ciabatta bread. I wanted something light but with amazing flavor. Most anything you put on top of a slice of grilled or toasted Ciabatta is delicious.

I found myself staring at the bread, then staring at the eggplant. It’s as if it came to me in a dream, Roasted Eggplant Tapenade!

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Sweet Basil (2)

fresh basil

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Ciabatta

Toasted Ciabatta Bread

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Eggplant Tapenade

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Eggplant Tapenade

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Prep Time: 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yields: 8 servings
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans, Microplane, chef’s knife

Ingredients For Roasting Eggplant:
2 large eggplants halved lengthwise
1/4 cup olive oil
1 1/2 tablespoons Kosher salt
1  1/2teaspoons freshly cracked black pepper

Ingredients For Roasted Eggplant Tapenade:
2 large eggplants, roasted and flesh removed
1 (15.5-ounce) can Cannellini beans, drained and rinsed
3 garlic cloves, chopped
1 lemon, zested
3 tablespoons of fresh lemon juice, (2 lemons)
1/4 cup Parmigiano-Reggiano cheese, freshly grated
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons *E.V.O.O.
1 tablespoon of freshly chopped flat-leaf Italian parsley leaves
1 tablespoon of freshly chopped basil
Smoked paprika for garnish (optional)
1 loaf Tuscan Ciabatta bread (yields 16 slices) substitute plain Ciabatta bread or a good French baguette
Garnish with smoked ground Paprika and *E.V.O.O.

Directions:
Preheat oven to 400-degrees F.
Start by cutting the tops off of two eggplants. Next, cut them in half lengthwise and arrange them flesh side down onto two rimmed baking sheet pans. Drizzled with olive oil, Kosher salt, and fresh ground black pepper. Roast for 35 to 40 minutes, set aside to cool.

Scoop out all the flesh and transfer to a food processor. Add the Cannellini beans, lemon zest, lemon juice, garlic, spices, Kosher salt, fresh ground black pepper, and *e.v.o.o.. Pulse until smooth. Next, add the grated cheese, fresh chopped herbs, and pulse until combined. Transfer the Tapenade to a serving bowl.

Directions For Ciabatta Bread:
Preheat oven 375-degrees F.
Slice bread into 1/2 inch thick slices. Place them onto a baking sheet. Drizzle each slice with a little olive oil. Sprinkle each slice with Kosher salt and fresh ground black pepper to taste. Bake for 12 to 15 minutes or until the bread is golden brown.

To serve:
Place the Roasted Eggplant Tapenade into a serving bowl. Sprinkle ground smoked paprika and a drizzle of *E.V.O.O. over the top. Alongside, I serve a platter of sliced grilled or oven-toasted Ciabatta bread.

*E.V.O.O. is the abbreviation for Extra Virgin Olive Oil

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