Herbed Walnut And Citrus Tapenade Recipes

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HERB AND ALMOND TAPENADE

Provided by Sandra Lee

Categories     appetizer

Time 20m

Yield about 2 1/2 cups

Number Of Ingredients 6



Herb and Almond Tapenade image

Steps:

  • In the bowl of a food processor, combine herbs, almonds, tapenade, jalapeno, and lemon juice. Process until well combined. Serve as an appetizer on toasted baguette slices.

1 1/2 cups fresh herbs (oregano, chives, thyme, tarragon, dill, basil, parsley), coarsely chopped
3/4 cup slivered almonds, toasted and finely chopped
1 1/3 cups prepared olive tapenade
1 jalapeno, minced
1 tablespoon lemon juice
Toasted baguette slices

CITRUS TAPENADE

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Yield 4 servings

Number Of Ingredients 11



Citrus Tapenade image

Steps:

  • Dump all of the ingredients (except the crackers) into a food processor and puree. If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off.
  • Spread Tapenade on crisps just before serving, or let guests do it themselves.

1 cup black kalamata olives, pitted, mushy olives discarded
1 medium-sized orange, zested
1 lemon, zested
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon fennel or anise seeds
1/2 teaspoon freshly ground black pepper
3/4 cup lightly packed fresh Italian parsley leaves, chopped coarsely
1 tablespoon fresh rosemary leaves
1 tablespoon olive oil
Rustic crackers or bagel chips

SPICED HERBED NUTS

Provided by Melissa Clark

Categories     Herb     Nut     Bake     Christmas     Thanksgiving     Quick & Easy     Spice     Fall     Winter

Yield Makes about 2 cups

Number Of Ingredients 9



Spiced Herbed Nuts image

Steps:

  • Preheat oven to 375°F.
  • In medium saucepan over moderately low heat, combine all ingredients except nuts. Cook, stirring frequently, until butter and sugar melt completely, about 2 to 3 minutes. Add nuts and toss well to combine.
  • Spread nuts on large rimmed baking sheet and bake, stirring after 7 minutes, until golden and fragrant, 12 to 15 minutes. Cool in pan on rack. (Nuts can be made up to 3 days ahead and stored at room temperature in airtight container.)

3 tablespoons unsalted butter
2 tablespoons (packed) light brown sugar
1 tablespoon fresh rosemary, chopped
2 teaspoons kosher salt
1 1/2 teaspoons fresh thyme, chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 pound (about 2 cups) raw unsalted mixed nuts

PROSCIUTTO, MOZZARELLA AND CITRUS TAPENADE SANDWICHES

Categories     Sandwich     Food Processor     Citrus     Garlic     Picnic     Father's Day     Lunch     Mozzarella     Grill/Barbecue     Prosciutto     Bon Appétit     Peanut Free     Soy Free

Yield Makes 4

Number Of Ingredients 13



Prosciutto, Mozzarella and Citrus Tapenade Sandwiches image

Steps:

  • For pesto:
  • Toast walnuts in small skillet over medium heat until golden brown, stirring often. Cool. Puree walnuts, olive oil, Parmesan cheese, and garlic in processor to paste, stopping occasionally to scrape down sides of bowl. Add half of basil leaves; puree. Add remaining basil; blend until coarse puree forms. Season pesto to taste with salt and pepper.
  • For sandwiches:
  • Brush 1 side of each bread slice with olive oil. Heat griddle or heavy large skillet over medium-high heat; grill bread, oiled side down, until golden brown, about 1 minute. Transfer grilled bread to clean work surface; let stand until cool. Turn 4 bread slices over (grilled side down) and spread thin layer of Citrus Tapenade evenly over each. Top with prosciutto slices, then mozzarella cheese slices. Drizzle with pesto. Drizzle 1 tablespoon balsamic vinegar over ungrilled side of each of 4 remaining bread slices. Place bread, grilled side up, atop sandwich filling. Cut sandwiches in half and serve.

Pesto:
2 tablespoons coarsely chopped walnuts
1/4 cup extra-virgin olive oil
1/4 cup (1 1/2 ounces) grated Parmesan cheese
1 garlic clove
2 cups (lightly packed) fresh basil leaves (about 3 1/2 ounces)
Sandwiches:
8 1/3- to 1/2-inch-thick slices country-style white bread
Olive oil (for brushing)
Citrus Tapenade
6 ounces thinly sliced prosciutto
8 ounces fresh mozzarella cheese, cut into 1/4-inch-thick slices
4 tablespoons aged balsamic vinegar

CITRUS TAPENADE

Categories     Bon Appétit

Yield Makes 1 cup

Number Of Ingredients 10



Citrus Tapenade image

Steps:

  • Blend olives, capers, oil, all citrus juices, anchovy, and citrus peels in processor to coarse puree. Season tapenade with salt and pepper.

1 cup Kalamata olives, pitted
2 1/2 tablespoons drained capers, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1 anchovy fillet
1/2 teaspoon finely grated orange peel
1/2 teaspoon (scant) finely grated lemon peel
1/4 teaspoon finely grated lime peel

OLIVE TAPENADE

You're a blender whir away from a traditional French condiment. Delicious served on crackers or with raw veggies.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 10m

Yield 14

Number Of Ingredients 9



Olive Tapenade image

Steps:

  • Place all ingredients except bell pepper and crackers in food processor or blender. Cover and process, using quick on-and-off motions, until slightly coarse.
  • Spoon into serving dish. Sprinkle with bell pepper. Serve with crackers.

Nutrition Facts : Calories 60, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

1 1/2 cups pitted kalamata or ripe olives
1/4 cup chopped walnuts
3 tablespoons olive or vegetable oil
3 tablespoons capers, drained
1 1/2 teaspoons fresh rosemary leaves
1 teaspoon Italian seasoning
2 cloves garlic
Chopped red bell pepper, if desired
Assorted crackers, if desired

CITRUS WALNUT SALAD

I created this salad as a nice fresh side to a light summer meal. Easy to change or customize for different tastes. You can plate the salad individually for a nice presentation.

Provided by dana_shmana

Categories     Salad     Fruit Salad Recipes     Orange Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10



Citrus Walnut Salad image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
  • Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
  • Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
  • Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
  • Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
  • Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
  • Drizzle dressing over salad.

Nutrition Facts : Calories 494.6 calories, Carbohydrate 29.7 g, Cholesterol 16.7 mg, Fat 41 g, Fiber 5 g, Protein 6.9 g, SaturatedFat 8 g, Sodium 510.1 mg, Sugar 22.8 g

½ cup chopped walnuts
2 large oranges, zested
1 pink grapefruit
1 (5 ounce) bag mixed salad greens
½ cup crumbled feta cheese
2 tablespoons pomegranate juice, or more as needed
2 tablespoons white sugar
1 teaspoon dried parsley
½ teaspoon salt
½ cup vegetable oil

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