It’s Meatless Monday, and I am so excited…I think…lol!
No people, just kidding, I know I might give the impression that I only eat bacon and butter, not true! I do enjoy those foods, but in moderation, we must have balance in our life…Namaste!
My little motivational speech…or as my Baby Girl would say, stop preaching mom…lol…leads me into my next creation. My Smoked Tapenade with Applewood, is a perfect Meatless Monday treat!
I always make tapenade, but today I decided I needed to kick it up a little, and what better way, than with Applewood Smoked Sea Salt to provide a smokey, salty, kick!
This is so simple, place, all the ingredients in a blender and blend…you decide if you like it coarse, chunky, or pureed.
Make sure you use excellent extra virgin olive oil. All olive oil is not created equally, so splurge a little, and make sure it’s extra virgin.
I know it’s Meatless Monday, but I needed to give you a little tip. I often take this tapenade, cover it with about 1 cup of extra, extra virgin olive oil…lol…and use it for my Muffuletta sandwiches.
Hey people, I am Creole, I couldn’t go without telling you how we use tapenade down south! I am going to make that Muffuletta at a later time, when it’s not Meatless Monday…but the recipe is, coming soon!
Today, I am serving my Applewood Smoked Tapenade with some sliced Italian Bread. I also created a little antipasto tray with olives, marinated mozzarella balls, peperoncini, and extra artichokes.
Applewood Smoked Tapenade
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
1 cup roasted red peppers, drained
1 cup marinated artichokes, drained
1/2 cup black olives, pitted
1/2 cup Italian parsley, rinsed, dried
1/2 cup parmigiano reggiano, grated
1/3 cup extra virgin olive oil
5 tablespoons capers, drained
4 cloves garlic, chopped
1 lemon, zested, juiced
1 teaspoon black pepper
1/2 teaspoon Applewood smoked sea salt
1/2 teaspoon onion powder
Place all ingredients in a blender or food processor and blend well. Cover and refrigerate until ready to use.