HungryForever

OLIVE AND SUN-DRIED TOMATO Tapenade with Endive Leaves

This recipe is all about assembly. And when you’re having people over at the last minute, having a dish like this on hand is key. You could also serve the tapenade with bread or crackers, instead of the lettuces, for a more portable snack. And tapenade can be made a day ahead, leaving you more time with your guests or family.

Servings

Ingredients

3 jars of pitted kalamata olives or cans of black olivesdrained, 8-ounce
cup ¾sun-dried tomatoes packed in olive oil
5tablespoons extra virgin olive oil
3pound heads of endiveabout ½total
6 radicchio leaves

Instructions

In The Bowl of a Food Processor, pulse the olives, sun-dried tomatoes with their oil, and the extra-virgin olive oil until well blended but still chunky. Spoon the tapenade into a serving bowl. (The tapenade can be prepared 1 day ahead. Cover and refrigerate.)
Gently remove the leaves from the endive. Wash the leaves with cold water and dry completely.
On a large platter, place the bowl of tapenade in the center. Decoratively arrange the endive leaves and radicchio around the bowl of tapenade, and serve. (The platter of tapenade, endive, and radicchio leaves can be assembled up to 8 hours ahead. Cover with plastic wrap and refrigerate.)