My friend Christine makes this amazing tappenade that I always make her bring to parties. Unfortunately, I can’t have her make it for me every time I want it, so I came up with this proximity — though, I still think hers is better!
This is a simple recipe that you can easily whiz up in a food processor (or one of my favorite appliances, mini food processor
Sundried Tomato and Olive Tappenade
¾ pint mixed olives and roasted red peppers from olive bar*
3-4 sundried tomatoes packed in oil
½ tsp. dried thyme
¼ tsp. dried rosemary
¼ tsp. red pepper flakes
½ shallot
Toss all of the ingredients into a food processor or blender. Whiz until the ingredients make a smooth paste. Serve with pita bread, pita chips, or crostini.
* I used a combination of kalamata olives, green olives, and a whole roasted red pepper. No pits in the olives, of course!
Not my kind of recipe, but please tell me that your kitchen’s not actually that clean and that it’s some sort of stage set.
Jealous.
Ha. My kitchen is almost always really clean. If no other room in my house is clean, the kitchen is — otherwise, I go crazy!
I feel the same! I always make the bed and, most importantly, my kitchen is free of dirty dishes and is shiny clean.