Food Processor Winner

Having hundreds of recipes in my working collection, I sometimes lose track of great recipes. I made this tapenade for an in-house “tailgate party.” It has the flavor punch that works the crowd. Most the work is done in the food processor.

INGREDIENTS: 2 Cups

• Kalamata olives – 1 cup [or other briny olives]
• roasted red peppers – 3/4 cup, drained [oil-packed]
• capers – 1/4 cup, drained
• olive oil-1/4 cup
• oregano – 1 tsp dried, or 1 TBS fresh
• hot sauce or chili peppers – [to taste or serve table side]
• baguette – 1/2 inch slices, double toasted crisp
• garlic cloves – 2, peeled

INSTRUCTIONS:

• Combine the olives, peppers, capers, olive oil, and oregano in a food processor
• Pulse a few times to create a chunky tapenade; scrape the bowl to ensure even texture
• Toast the bread and watch carefully to achieve a crisp, brown texture
• Lightly rub the garlic cloves over the toast
• Serve immediately. If making ahead, reheat the toast for a minute or so, and warm the tapenade if right out of the fridge to serve at room temperature

— Recipe from Bon Appétit, Sep., 2002, adapted by B. Hettig