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Green Olives Tapenade

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I love parties and I love to be part of the fun. When I plan my dinners whether for four or for forty, I make sure that most of my foods can be prepared ahead of time to be baked, warmed or served as is on the day of the party. I try to pay attention to colors and textures. If you have creamy spread, offer next to it fresh green salad. Here are recipes for couple colorful spreads that you can make three days before your party:

Green Olive Tapenade
Makes 3 cups
1–1/2 cups pitted green olives
1 cup walnuts
3 scallions, chopped
1 jalapeno, seeded and chopped
1 cup chopped parsley
1/2 cup lemon juice
4 tablespoon olive oil

Place all ingredients in a food processor. Using about ten on/off turn, process until mixture is chopped finely but not pureed.

Yogurt and Bulgur Dip
Makes 3 cups
4 cups non-fat plain yogurt
1 cup #1 bulgur or very fine
1 small sweet onion, chopped
1/2 cup coarsely chopped walnuts
Salt to taste
1 tablespoons sesame seeds

Stir and pour 2 cups of the yogurt in a cheesecloth bag. Place the cheesecloth in a colander and let it drain for 8 hours. What remains is a thick creamy spread, similar to cream cheese. Cover and refrigerate eh cheese.

Mix the bulgur wheat with the rest of the yogurt. Cover and let it stand in the refrigerator for a t least eight hours.

Mix the bulgur yogurt mixture with the yogurt cream cheese, onion, walnuts, and salt. Place on a flat serving dish. Sprinkle with the sesame seeds.


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