The Dish | White Bean Tapenade

This is a quick and easy summer appetizer. A nice addition to a charcuterie plate, it pairs well with sliced prosciutto and cornichons — and of course, a nice glass of rose. Makes 6 servings (about 2 cups).


  • One 15 oz can white beans (cannellini or great northern) rinsed and coarsely chopped
  • ½ cup pitted mixed olives coarsely chopped
  • 2 tablespoons coarsely chopped fresh flat leaf parsley
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon thinly sliced lemon zest
  • 1/8 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lemon juice, plus more to taste
  • Kosher salt, freshly ground pepper
  • 1 baguette, sliced for serving


  • 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.
  • Serve tapenade on a baguette.
  • Note: Tapenade can be made 2 days ahead, just cover and chill, bring to room temp when serving.

Bon Appetit!

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