Ingredients

  • 440 grams olives, provençal pitted
  • 2 cloves garlic sliced
  • 45 grams pine nuts toasted
  • 55 milliliters olive oil, virgin
  • 4 anchovy fillets
  • 2 tablespoons parsley chopped
  • ½ lemon zested and juiced
  • 2 French bread, baguette sliced, toasted
  • 170 grams roquefort cheese crumbled

Directions

1. Magimix all ingredients up through parsley. Add lemon zest. Add lemon juice to taste. Place in serving bowl. Cover and refrigerate. Can be made up to 1 day ahead for flavors to blend well.
2. Slice and toast bread.
3. Spread tapenade on top bread, sprinkle with roquefort cheese. Serve.

Notes
Serving Ideas:Original serves 12.


Categories
Appetizer, cold
Keywords
Appetizer, cold
MacGourmet downloadTapenade. To import, drag image to your MacGourmet recipe box.