White Bean Tapenade
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
43
Spice
45
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1 tbsp
Lemon Juice (or more fresh)Directions:
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
2
Serve tapenade with baguette
3
DO AHEAD: Tapenade can be made 2 days ahead
4
Cover and chill; bring to room temperature before serving
5
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
6
Serve tapenade with baguette
7
DO AHEAD: Tapenade can be made 2 days ahead
8
Cover and chill; bring to room temperature before serving