Fig and olive tapenade is a perfect spread on baguette and a dip for crackers.
Choate has been a pressure cooker this year, so to decompress, I’m spending the weekend at home with one of my best friends. How serendipitous that her mom is part Turkish and knows some wonderful Middle Eastern recipes! For dinner last night, she made a bounteous spread of koftes (similar to meatballs,) basmati rice (tasted like no rice I’ve ever had before,) and a feta cheese and mesculin green salad. The dinner reminded me of a great Mediterranean recipe I have for fig and olive tapenade, featured in “Cook Your Way Through The S.A.T.” Try it… you’ll like it!
Ingredients: 1/2 cup dried figs, 1/2 cup extra virgin olive oil, 1/4 cup pitted kalamata olives, salt and freshly ground black pepper.
Add the figs into a food processor.
Next add in the olives.
Add the olive oil, 1/4 cup at a time, and pulse the ingredients together. Salt and pepper to taste.
Fig and olive tapenade requires only a few ingredients to make for a great dip and spread.
- decompress = relax
- serendipitous = fortunate and accidental
- bounteous = abundant
Ingredients: 32 oz can large lima beans, drained, 1/2 cup olive oil, 7 turns in a pepper mill, 1 tsp salt, 1/2 cup packed fresh cilantro leaves
It’s a well known fact in my family that my mother cannot cook to save her life. In my fifteen years of knowing her, I only have two, very grim memories of consuming her “creations,” both of which involve eggs-gone-wrong. It will only be in times of great despair that I wish to eat what she cooks. I love you mom, but you can’t cook.
This summer, my parents opened up a bed and breakfast, “Cliff Walk Cottage on The Sea,” and I have been working on some recipes which can be served as pre-dinner hors d’oeuvres. I have a recipe for a “Lima Bean and Cilantro Salad” in my book, “Cook Your Way Through The S.A.T.,” that can easily be turned into a dip. This recipe only calls for measuring, counting, and opening some cans. It’s so simple, even my mom might be able to master it. Just kidding.
As Ina Garten would say, “How easy is that?”
Place all of the ingredients into a food processor.
Pulse together until combined. Spread onto warm baguette and serve.
Lima bean and cilantro dip served at Cliffwalk Cottage On The Sea.