Trio of Tapenades

So, for a work party, I decided to make a trio of tapenades.  The new Fall/Winter Pampered Chef Season's best has a focus around tapenades, and I figured they would be perfect for our "Member Mixer."  Now, the problem with these is that I can't find the recipes anywhere online, so please forgive me as I include them here!

By the way - these recipes are awesome even if you don't like olives (like me) or capers.   You can't really taste them.  I actually had to convince a woman that they were in there.  Who knew?!

Spinach and Olive Tapenade

Ingredients:

6 oz (1 pkg) fresh baby spinach leaves

1 lemon

1 oz Parmesan cheese

¼ red bell pepper

2 garlic cloves (peeled)

2 T drained capers

¾ C pitted green olives

¼ C olive oil

¼ t salt

Microwave spinach covered, 2-3 minutes, or until wilted.  Press spinach to the side to “drain,” and blot excess moisture with paper towels and set aside.

Meanwhile, juice lemon to measure 1 T.  Grate cheese, and cut bell pepper into 1” pieces.

Place garlic, capers, bell pepper, and olives into a food processor.  Process until coarsely chopped.  Add cheese, basil, cheese, oil, lemon juice, and salt.  Process to desired consistency.

Roasted Red Pepper & Sun-dried Tomato Tapenade

Ingredients:

½ C sun-dried tomatoes in oil

½ C loosely packed fresh parsley

1 garlic clove (peeled)

1/3 C pitted Kalamata olives, drained

¼ C walnut halves, toasted

2 T olive oil

1 t balsamic vinegar

1 C jarred roasted red peppers, drained and patted dry

Drain tomatoes and microwave 15-20 seconds or until slightly softened.

Combine parsley, garlic, olives, and walnuts in food processor.  Process until coarsely chopped.  Add tomatoes, oil, and vinegar and coarsely chop.  Add peppers and process until desired consistency.

These were the last ones I threw in the oven.  And forgot!!

Artichoke Tapenade

Ingredients:

1 lemon

1 can (14 oz) artichoke hearts in water

¼ C loosely packed fresh parsley

1 garlic clove (peeled)

½ C pitted green olives

1 T drained capers

5 T olive oil

Zest lemon to measure ½ t.  Juice lemon to measure 1 T.  Drain artichokes and pat dry with paper towels.

Combine parsley, garlic, lemon zest, juice, artichokes, olives, capers, and oil in food processor.  Process to desired consistency.

* * * *

I made some crustinis (french bread and olive oil), and grilled some Naan to serve with the tapenades.  I also put out some crackers to round out the starches.  A little bit of something for everyone.  Yummy!

Artichoke, Red Pepper, and Spinach, accordingly