Cognac n’ Herb Tapenade
Votes: 1
Rating: 1
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This dip and crostini topper has its origins in the grassy hills of Provence. Love for this treat spills over into Monaco and parts of Italy. While many people pulverize their blend to a paste (with a mortar and pestle or even a food processor), I prefer a rustic, coarse mixture. I like seeing the capers and slices of olives. I like seeing bits of herbs. So all I do is run my knife through the ingredients a few times.The choice is yours but, either way, this mixture tastes grand – dressed up with cognac, capers, and a sprinkling of rosemary and thyme.Serve at the beginning of your next garden party, on crusty, toasted baguette, spread on crackers, with cheese as an hors d’ouvre. And be sure to raise a glass to Provence and even sunny Monaco.
Servings Prep Time
8 people 10 minutes
Servings Prep Time
8 people 10 minutes
Cognac n’ Herb Tapenade
Votes: 1
Rating: 1
You:
Rate this recipe!
Print Recipe
This dip and crostini topper has its origins in the grassy hills of Provence. Love for this treat spills over into Monaco and parts of Italy. While many people pulverize their blend to a paste (with a mortar and pestle or even a food processor), I prefer a rustic, coarse mixture. I like seeing the capers and slices of olives. I like seeing bits of herbs. So all I do is run my knife through the ingredients a few times.The choice is yours but, either way, this mixture tastes grand – dressed up with cognac, capers, and a sprinkling of rosemary and thyme.Serve at the beginning of your next garden party, on crusty, toasted baguette, spread on crackers, with cheese as an hors d’ouvre. And be sure to raise a glass to Provence and even sunny Monaco.
Servings Prep Time
8 people 10 minutes
Servings Prep Time
8 people 10 minutes
Ingredients
  • 1/4 cup capers
  • 2-4 anchovies
  • 1/3 sprig rosemary , freshly chopped (or to taste)
  • 2-3 sprigs thyme , freshly chopped (or to taste
  • 2 cups oil-cured black olives , pitted
  • 1 Tbsp Cognac
  • cracked black pepper , to taste
Servings: people
Units:
Instructions
  1. Give everything a chop (rough or fine, depending on your preference).
  2. Combine with a splash of cognac and black pepper.
  3. Give it a taste and add some black pepper and possibly more herbs, if desired.
  4. Serve on top of toasted French bread.