This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.
Recipe information
Total Time
10 minutes
Yield
6 Servings
Ingredients
1
15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped
1
/2 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 (or more) fresh lemon juice
Kosher salt, freshly ground pepper
1
baguette (for serving)
Need to make a substitution?
Preparation
Step 1
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, if desired. Serve tapenade with baguette.
Step 2
DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
Nutrition Per Serving
6 servings
1 serving contains: Calories (kcal) 130 Fat (g) 9 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 11 Dietary Fiber (g) 3 Total Sugars (g) 1 Protein (g) 6 Sodium (mg) 310