Gourmet Appetizers - Cranberry Almond Tapenade with Pita Crisps

Throughout the world, Tapenade is considered one of the most popular gourmet appetizers, largely due to its French roots. The original Tapenade recipe originated in Provence, France, with it's name, tapenade, derived from the French Provençal word for capers, tapéno. Although a basic tapenade recipe consists of pureed capers, olives, anchovies and olive oil, tapenade is most commonly considered an olive paste.

This creative twist on a basic tapenade recipe creates a unique gourmet appetizers by adding the fruitiness of cranberries to the rich olive tapenade, with toasted almonds providing a crunch. The pita crisps provide a unique bowl shape that cups the filling of these gourmet appetizers for no-spill free nibbling.


Cranberry Almond Tapenade with Pita Crisps

Pita Crisps

1 bag mini pitas (170 g)
2 tbsp (25 mL) olive oil
1 medium garlic clove, minced
1 tbsp (15 mL) finely chopped
fresh parsley


Tapenade

1 cup (250 mL) fresh cranberries
¼ cup (50 mL) granulated sugar
3 tbsp (45 mL) olive oil, divided
2 cups (500 mL) mixture of black Kalamata and green olives, pitted
2 tsp (10 mL) capers, well drained
6 to 8 large fresh basil leaves, shredded
1 tsp (5 mL) finely grated orange zest
¼ cup (50 mL) toasted slivered almonds


1. For crisps, preheat oven to 325°F (160°C).

2. Open each pita around perimeter into 2 rounds. Stir olive oil with garlic. Lightly brush each round; place on a baking sheet in a single layer. Lightly sprinkle parsley overtop.

3. Bake pitas for 15 to 20 minutes or until lightly golden about the edges and crisp. Cool, then store airtight. (Pitas keep well for a week or more; warm for a few minutes in moderate oven to restore crispness, if needed.)

4. For tapenade, toss cranberries with sugar. Heat 1 tbsp (15 mL) oil in a small to medium frying pan over medium heat until very hot. Add cranberries, including all sugar. Cook, shaking the pan often for 8 to 10 minutes or until most of the liquid is gone and cranberries seem glazed. (Stirring breaks up berries.) Turn onto a plate coated with nonstick spray; separate with a fork. Cool.

5. Pulse olives with capers in food processor until finely chopped (or chop with a large chef’s knife). Turn into mixing bowl; stir in remaining 2 tbsp (25 mL) oil, basil and zest.

6. Coarsely chop almonds; set aside half for garnish. Stir remaining almonds and cranberries into tapenade. (Tapenade can be covered and refrigerated for up to a day; bring to room temperature before serving.)

7. To serve, turn tapenade into a wide bowl, preferably earthenware. Scatter remaining almonds overtop. Add a small spoon to heap tapenade onto pita crisps.

Makes 6 to 8 servings

Enjoy!

Recipe courtesy Marilyn Bentz-Crowley at Food & Drink Magazine

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