White Bean Tapenade

The picture showed halved grape tomatoes I think.....that would be good but wasn't listed.

• cmrleary

• 2/10/2015

This is fabulous either as an appetizer on bruschetta or as a side. It keeps really well, and goes with us on camping trips. Refresh with more lemon juice and added parsley.

• ArdathKirchner

• San Francisco, California

• 7/16/2014

Another winner from the "Picnic in Provence" recipes. Again, so easy and so flavourful. I'll try different olives (used kalamata and stuffed green) next time to see what new flavour sensation I get.

• wordwitch

• Dartmouth, NS

• 8/15/2013

This was great! Will definitely make again - would be good for a dinner party appetizer. Made the recipe as written and I toasted the baguette slices and it was very good.

• M_M9

• Seattle, WA

• 6/30/2013

This was incredibly easy and tastes great. Instead of "chopping" canned beans, I threw all the ingredients in a food processor and just pulsed a few times. I served this at a weeknight dinner party and everyone agreed that this had a great flavor. I don't know how you could find it bland, especially if you let it sit a few days.

• Anonymous

• Oakland, CA

• 6/12/2013

I made this exactly as directed. It's pretty bland and I think there are other white bean spread/dip recipes on this site with more pizzazz. The addition of capers might help but I didn't have any onhand... I will say, I stirred in some chopped hard boiled egg and drained oil-packed tuna - combined with this tapenade, and served over greens, that combo makes a pretty good mediterranean-style summer salad.

• katewawa

• San Francisco, CA

• 6/9/2013

Excellent! Just made this. Quick and easy. It will taste even better after it sits for a couple of hours. I used small white navy beans and olives from the grocery olive bar.

• kgrazioli

• San Mateo

• 6/8/2013