This textured spread is great served with cured meats. If you wind up with leftovers, use it on sandwiches.
Recipe information
Total Time
10 minutes
Yield
Makes 6 servings (makes about 2 cups)
Ingredients
1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped
1/2 cup pitted mixed olives, coarsely chopped
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 teaspoon thinly sliced lemon zest
1/8 teaspoon crushed red pepper flakes
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
1 baguette (for serving)
Preparation
Step 1
Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
Step 2
DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
