This Provençal appetizer traditionally contains anchovies, capers, and olives. Here, it offers intriguing hints of orange and orange mint.
- 1 narrow baguette, cut in 1/2-inch slices
- 1 anchovy fillet (oil-packed), coarsely chopped
- 1½ tablespoons drained capers
- 1 cup pitted Niçoise or Kalamata olives, coarsely chopped*
- 3 tablespoons olive oil
- 2 tablespoons fresh orange mint leaves, minced
- 1 teaspoon orange zest
- 2 teaspoons fresh orange juice
- 1 clove garlic, minced
- ¼ teaspoon pepper
- Place the baguette slices in a single layer on a baking sheet. Toast them at 300°F for 5 minutes, turn over, and toast 5 minutes longer.
- Place the remaining ingredients in a food processor or blender. Process until blended and smooth. Serve the tapénade in a bowl surrounded by the toasted baguette slices.
*To pit, place an olive on a flat surface and press down with your thumb. The pit will easily come out.
Terri Pischoff Wuerthner is a food and travel writer based in Sonoma County, California, who specializes in the culinary life and products of the wine country.
Click here for more great mint recipes from the original article, Recipes Worth a Mint.