6 nuggets Europe’s Best®Chef's Spinach, frozen
175 mL (3/4 cup) pitted black or green olives
2 cloves garlic, minced
2 anchovy fillets (optional), chopped
30 mL (2 tbsp) capers, drained
15 mL (1 tbsp) lemon juice
45 mL (3 tbsp)) Spectrum Olive Oil Extra Virgin Cold Pressed
50 mL (1/4 cup) chopped red sweet pepper
30 mL (2 tbsp) chopped fresh basil
16 to 20 slices (2 cm/1/2-inch thick) baguette, toasted
1. Cook Europe’s Best Chef’s Spinach according to package directions. Drain and squeeze out excess moisture.
2. Place olives, garlic, anchovies and capers in a food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from food processor and stir in basil and peppers.
3. Serve tapenade with toasted bread.
Tapenade can be prepared, covered and refrigerated up to one day ahead. Bring to room temperature before serving.
• Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavoured olives and to pit, tap firmly with a small saucepan or meat pounder to open flesh, and then remove pit.