Mmmm - Tapenade

 


This recipe comes from the Mediterranean the Beautiful Cookbook. It goes over very well at parties, can be prepared well ahead of time, and kept for quite a while.

Process everything except olive oil and cognac. It should make a nice paste. Then add olive oil until it forms a spoonable mixture. Stir in cognac.

We serve it with melba toast and everyone goes nuts for it.


Yield: 2 Cups

Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill.

SUGGESTED DIPPERS: Scallions, French Bread, Seafood

  Thomas A. Coonan <tcoonan@mindspring.com>

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naturs@gmx.ch, Creation 21.7.99, Claris Home Page 2.0, Update 21.7.99