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Olive & Ricotta Tapenade

Updated: Jun 17

Hi folks,


We have received a few requests about what we eat and pair with our Cheese Dots, so we will try to post here some of our ideas.


We will start with a simple Olive and Ricotta tapenade, an adaptation of Paloma's mother's olive tapenade.


Start by preheating your oven to 400F (for the Dots).


For the tapenade you will need:


  • 1 cup Kalamata Olives (pit removed)

  • 1/2 cup Ricotta

  • 4 tbsp Olive Oil

  • 1 tbsp Lemon Juice

  • Garlic to taste

  • Basil to taste + some chopped for garnish


The olives are salty enough, so you won't need any salt, but you can always adjust it to your taste.



Add all the ingredients, except chopped basil, into a blender or food processor and blend until smooth.



Don't have a blender or food processor? Not to worry. Chop your olives and garlic finely, until you have a paste-like texture. Chop your basil and combine everything by hand until you have a homogeneous mixture.


All done!



Make sure to bake your Cheese Dots once the oven comes to temperature. By the time you're done with the tapenade, they will be ready to serve as well.



If you missed our video on this recipe, click the link below to watch it on youtube:

https://youtu.be/1eqp8oC391o/


Thank you and we hope you enjoy it!




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