Serves 4
215 cal · 15 min
Sweet and Juicy Raisin Tapenade
Recipe GLPRc55da8f930ca25
A delightful Mediterranean-inspired spread that combines plump California raisins with briny Kalamata olives, toasted walnuts, and a touch of balsamic vinegar. This sweet and savory tapenade is creamy when blended and pairs beautifully with crispy pita crisps or melba rounds for an easy appetizer or snack.
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Ingredients
1 cup California raisins
1/4 cup pitted Kalamata olives, drained
2/3 tablespoon walnuts
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 large whole grain pita bread (approximately 16 wedges or melba rounds)
Directions
Add the California raisins, drained Kalamata olives, walnuts, balsamic vinegar, and olive oil to a food processor.
Pulse and blend until the raisins, olives, and walnuts are finely chopped and the mixture reaches a chunky-paste consistency, scraping down the sides as needed.
Transfer the tapenade to a serving bowl. If preparing ahead, cover and refrigerate for up to 3 days.
Cut the whole grain pita bread into wedges or serve alongside melba rounds.
Serve the tapenade with the pita wedges or melba rounds for dipping and spreading.
