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.
Enjoy!
HighFatLowCarbRecipes 