Tasty and Easy Olive Tapenade Tarts

Olives are like food for the gods!  Sun-kissed then cured in a rainbow of inviting colors.  Green, black, brown all temping to even the most sophisticated pallet.  I love a good olive tapenade so delicious, so easy to make. I like to make my own tapenade to serve on an antipasti plate or for a little different treatment, fill phyllo cups with the tapenade, baking for a hot mouth watering appetizer.

Olive Tapenade Tarts

1 cup pitted kalamata olives (you can use any vary of olives)
1 clove chopped garlic
1/4 cup olive oil
1 teaspoon capers
1 teaspoon herbs de provence

1 package Athenos phyllo cup,  thawed in refrigerator

6 sliced green pimento filled olives(for garnish)
curried red peper, sliced(for garnish)

Pre-heat oven to 400 degrees. In mini food processor, combine olives garlic and process until olives are from a spread. Add oil, capers and herbs de Provence. Process until blended. Fill each cup with olive spread, decorate with olive and red pepper if you like. Place on ungreased cookie sheet and bake for 10 minutes until hot.  Cool slightly and serve.



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