Artichoke and Cheese Tapenade
Use this dip as a spread for grilled bread (bruschetta), smaller toasts (crostini)or crackers. Toss any leftover into cooked pasta adding a bit of chopped Italian parsley and a good grind of black pepper. Makes 1-3/4 cups or about 14 two tablespoon servings.
| 2 cups | Napoleon Marinated Quartered Artichokes, canned Artichoke Hearts, or canned Artichoke Bottoms, drained |
| 1 small | clove garlic, coarsely chopped |
| 1/2 tsp | grated lemon zest |
| 1 cup | grated Parmesan cheese |
| 2 Tbsp | Napoleon Fruttato or Extra-Virgin Olive Oil |
| 1 Tbsp | Napoleon Capers, drained |
| 1/4 tsp | each coarse salt and freshly ground black pepper |
| Pinch | cayenne pepper |
Combine all the ingredients in a food processor and process until smooth. Serve with crisp crackers or crostini.
Variation 1: add 1 tablespoon Napoleon Pitted Kalamata Olives before pureeing.
Variation 2: add 2 Napoleon Rolled Stuffed Anchovies before pureeing.
Approximate Nutritional Analysis per Serving:
Calories 60
Calories from Fat 45
Total Fat 5g
Saturated Fat 1g
Cholesterol 5mg
Sodium 230mg
Carbohydrate 2g
Dietary Fiber 1g
Sugars 0g
Protein 2g
Vitamin C 9% DV
Vitamin A 1% DV
Calcium 8% DV
Iron 0% DV
© 2002 The Napoleon Co.