| This came from the Fields (CO), as it is a favorite recipe of theirs. It's not everybody's thing, but I love it! I made a double batch for the last family gathering as an appetizer, and it was a hit, even with those who don't like anchovies. I served it with various crackers, but what worked better was serving it with plain sweet french bread. TEPANADE (not sure of spelling) 2 cups pitted black olives (2-15 oz. cans) 3-5 cloves of garlic 1 small jar capers (go by taste, as it's salty) 1/4 c. olive oil 4-6 anchovy fillets Pulse garlic in a food processor til finely minced. Add other ingredients and process until finely chopped. Do not puree. May chop by hand also. Slice baguette, brush slices with a little olive oil and toast in oven. Serve with tepanade. May also serve with any kind of cracker or with toasted pita bread cut into wedges. |
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