White Bean Tapenade
This flavorful white bean tapenade is a delightful appetizer or snack bursting with Mediterranean-inspired flavors. The combination of creamy white beans, briny olives, fresh parsley, zesty lemon, and a hint of red pepper flakes creates a satisfying dish perfect for serving with crusty baguette slices. Enjoy the vibrant and tangy notes of this tapenade that can be made ahead for easy entertaining or a quick snack on busy days.
— Constant Cookbook
Ingredients
- 1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped
- 1/2 pitted mixed olives, coarsely chopped
- 2 coarsely chopped fresh flat-leaf parsley
- 2 extra-virgin olive oil
- 1 thinly sliced lemon zest
- 1/8 crushed red pepper flakes
- 1 (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
- 1 baguette (for serving)
Instructions
- Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
- DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
Yield
6 servings (makes about 2 cups)
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