White Bean Tapanade

I had recently seen a recipe for white bean tapenade and I loved the idea so I decided to create my own version.  Regular tapenade is delicious as a spread on a crostini or crackers, but I loved the idea of adding white beans for added protein and substance.  I used kalamata olives for mine, along with the white beans, and sun dried tomatoes for extra flavor.  To incorporate more unique flavor, I added fresh basil and lemon juice. It all came together in less than 5 minutes.  This would be perfect to serve at a party on small toasted baguette slices or as a dip with crackers.  It is easy to make and can be made ahead of time.  Plus it is vegan, nut free, soy free, gluten free (if you serve it with gluten free bread) and dairy free!

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

In a large bowl, combine all ingredients and mix well. Let sit for at least 15 minutes to let flavors blend. Serve with crostini or crackers.


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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Side Dish

Skill Level

  • Beginner
  • Easy