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Olive & Dried Fruit Tapenade

on August 16, 2013

The spirit of this recipe comes from one I tried from Alana’s Pantry, but modified to keep the sugars lower. Even though no sugar may be added, dried fruit has a high concentration of natural sugar, fructose, which we want to keep low.

Alana has some wonderful almond flour cracker recipes, which I use for the rare appetizer, but don’t make regularly. I can’t handle too much of such concentrated calories.

Play around with this, but my basic recipe is this:

1/4-1/2 cup dried fruit (I use less of raisins, more of apricots or figs), rehydrate in 1/2 cup hot water (use all the leftover liquid in the recipe)

1 cup kalamata or other brined olives

1-2 teaspoons balsamic vinegar (to taste)

1 tsp lemon or orange zest

Opt: Add 1 tsp of fresh herbs like thyme (my favorite), rosemary, etc.; use more for decorative topping.

Blitz in a food processor (or if you can chop finely that works)  until mixed, a bit chunky with small bits of olive and fruit.

Place a small dollop on a bit of goat cheese or cream cheese atop an almond cracker (endive or celery), and you will have a little bite of bliss.

A great party food.  For a party I would use a block or round of goat or cream cheese, then spread the tapenade over the whole, surround with the crackers or endive.



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