1/2 Photos of Olive and Sun-Dried Tomato Tapenade With Endive Leaves
Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe.
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Units: US | Metric
- 1In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth, but still chunky.
- 2Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
- 3Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
- 4Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.
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Nutritional Facts for Olive and Sun-Dried Tomato Tapenade With Endive Leaves
Serving Size: 1 (191 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 101.6
- Calories from Fat 65
- Total Fat 7.2 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 540.9 mg
- Total Carbohydrate 9.4 g
- Dietary Fiber 6.1 g
- Sugars 0.3 g
- Protein 2.4 g