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Black Garlic Tapanade
Author
Renee Shelton
Ingredients
2
cloves
of peeled black garlic
3/4
cup
of sliced black olives
1
small tin of anchovies
drained
1
teaspoon
of capers
Juice of a small lemon
3
tablespoons
of olive oil
Black pepper
Fresh basil leaves
Ciabatta bread – warmed in the oven
Instructions
Place all the black garlic, olives, anchovies, capers, and the lemon juice in the bowl of a food processor.
Process while streaming in the olive oil, scraping down the sides as needed. Blend to desired consistency.
Season with pepper to taste.
Spread on sliced, warmed ciabatta bread and garnished with basil leaves.
Recipe Notes
Adapted from Frieda's, Inc.