From the Pantry Butler kitchen
Sweet and Juicy Raisin Tapenade
Traditional tapenades can be high in sodium, but not this version, with its base of raisins. Spread on crackers or pita bread as a snack or appetizer, or include as part of a tapas-inspired meal. Makes a great portable lunch. USDA MyPlate Kitchen — Produce for Better Health Foundation (public domain), via myplate.food
Ingredients
- 1 cup California raisins
- 1/4 cup pitted Kalamata olives, drained
- 2/3 tablespoon walnuts
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
- 1 large whole grain pita bread — approximately 16 wedges or melba rounds
Method
- Place tapenade ingredients in food processor.
- Run until raisins, olives, and walnuts are finely chopped.
- Can be made ahead and refrigerated.
- Serve with melba rounds or pita wedges.
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