Cooking Classics: Rosemary-Pine Nut Olive Tapenade

The Basics. Lemons. Rebecca Gordon Editor-In-Chief Butermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Digital Culinary Photo Journalist TV Cooking Personalty Game Day Entertaining Modern Southern SocialsCooking Classics

The Hors d’oeuvre

Rosemary-Pine Nut Olive Tapenade

A few effortless appetizers are always a lovely way to begin festivities when hosting friends & family for special gatherings. Rosemary-Pine Nut Olive Tapenade can be made quickly by blending the ingredients in a food processor. Accompany with an assortment of crudité, goat cheese & slices of buttery, toasted Rustic Batard bread. If you’ve prepared the Rosemary-Olive Boule recently, you will have enough kalalmatas remaining in order to make the lemon-kissed dip. Get ready to wow a crowd with an irresistible party starter.

Cooking Classics. Rosemary-Pine Nut Tapenade By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick A Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist TV Cooking Personality Pastry Chef Writer Food Stylist Game Day Entertaining Modern Southern Socials

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRosemary-Pine Nut Olive Tapenade
makes about 1 1/4 cup

1 1/4 cup pitted kalamata olives, rinsed & drained
3 Tbsp toasted pine nuts
1 garlic clove, cut into pieces
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp chopped fresh rosemary
Freshly ground pepper
1 {15-oz} Rustic Batard, sliced
2 Tbsp melted butter

Combine the first 6 ingredients in a food processor. Pulse several times on Low speed until the olives are finely chopped & the mixture is blended. Season with pepper. Transfer to a serving bowl. Place the Rustic Batard bread slices on a half sheet pan & brush with the butter. Broil 1 1/2 to 2 minutes or until golden around the edges. Serve the tapenade with the crostini toasts. Store covered in the refrigerator up to 7 days. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Toast Pine Nuts 

Toasting pine nuts before using in recipe applications adds bold depth & flavor to recipes particularly when they are to be blended into a dip or spread. Follow these valuable tips for success in your own kitchen.

Cooking Classics. How To Toast Pine Nuts By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef TV Cooking Personality Food Stylist Writer Modern Southern Recipes & Socials Game Day Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

Preheat the oven to 350 degrees. Place the pine nuts on a baking sheet. Bake 6 to 8 minutes or until fragrant. Transfer the nuts to a cool baking sheet to stop the cooking process. Cool completely.

The Tune
“Memories Of You” Rosemary Clooney & Benny Goodman

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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