Wonderful, delicious appetizer, and healthy - NO OIL!
- 1/2 cup kalamata olives, chopped
- 1/2 cup green olives with pimentos
- 1/8 cup roasted red peppers (I keep red peppers packed in water on hand.)
- 2 garlic cloves, minced
- 2 T capers
- 1 tsp each: thyme and oregano
- 1 tsp red wine or balsamic vinegar
- 1 tsp lemon juice
Mix ingredients well in food processor.
To serve as appetizer, slice already prepared polenta in 1/4 inch rounds. Top each with tapinade and bake at 350 for 25 minutes or until brown.
To make it festive, top each slice with a small slice of olive or red pepper.
This can be served over a green salad or in a wrap with other tasty veggies. This little recipe goes a long way.