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).
INGREDIENTS:
- 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
DIRECTIONS:
- 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!