Tapenade
Tapenade is a Provencal olive paste, very popular in the south of France. Spread it on fresh baguettes and enjoy it with a glass of crisp fruity white wine, or use it to stuff chicken breasts.
Ingredients:
1 head garlic, roasted
1 cup Greek or Nicoise olive pitted
2 tbsp. capers
2-3 anchovy fillets
1 tsp. fresh thyme, chopped
2 tbsp. dark rum
4 tbsp. extra virgin olive oil
1/2 tsp. fresh ground pepper
Method:
1. To roast the garlic, cut about 1/4 inch off the top of the garlic, rub with olive oil and wrap in heavy tin foil, bake at 325F degrees for about 40 minutes, the garlic should be soft and light brown. Cool and remove the papery outer skins of the garlic.
2. Place the peeled cloves, olives, capers, anchovy and thyme in the bowl of a food processor. Pulse about 10 - 15 times until it is chunky. Add the rum and olive oil and pulse it a few more times. Do not completely puree it. Add the pepper.
3. Transfer the tapenade to a bowl and serve with fresh baguette or crackers.
4. Store the remaining tapenade in a clean jar, top with a thin layer of olive oil. Chill.
