TOMATO, OLIVE TAPENADE AND ROSEMARY CANAPÉS
- KALAMATA OLIVE TAPENADE
- 3 cloves garlic, peeled
- 1 cup pitted kalamata olives
- 2 tablespoons capers
- 3 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
Place the garlic cloves into a blender or food processor; pulse to mince.
Add the olives, capers, parsley, lemon juice, and olive oil.
Blend until everything is finely chopped.
Season to taste with salt and pepper.
Assemble the canapés just before serving so the crackers don’t go soggy. Pipe the olive mascarpone onto each cracker, top with a tomato half and serve.
Recipe: Amanda Conradie
Photo: Elize de Kock
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