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OLIVE AND SUN-DRIED TOMATO


Tapenade with Endive Leaves
This recipe is all about assembly. And when you’re having people over at the last minute, having a dish like this on hand is key. You could also
erve the tapenade with bread or crackers, instead of the lettuces, for a more portable snack. And tapenade can be made a day ahead, leaving
ou more time with your guests or family.

12 APPETIZER SERVINGS
3 (8-ounce) jars of pitted kalamata olives or cans of black olives, drained
¾ cup sun-dried tomatoes packed in olive oil
5 tablespoons extra-virgin olive oil
3 heads of endive (about ½ pound total)
6 radicchio leaves
n The Bowl of a Food Processor, pulse the oli ves, sun-dri ed tomatoes wi th thei r oi l, and the extra-vi rgi n oli ve oi l unti l well blended but sti ll
hunky. Spoon the tapenade i nto a servi ng bowl. (The tapenade can be prepared 1 day ahead. Cover and refri gerate.)
Gently remove the leaves from the endi ve. Wash the leaves wi th cold water and dry completely.
On a large platter, place the bowl of tapenade i n the center. Decorati vely arrange the endi ve leaves and radi cchi o around the bowl of tapenade,
and serve. (The platter of tapenade, endi ve, and radi cchi o leaves can be assembled up to 8 hours ahead. Cover wi th plasti c wrap and refrigerate.)