Ok my little bun buns, here it is. The tapenade you’ve all been waiting for! The salty sweet spread I have been bragging about for days. My favorite thing from the Natural Delights Medjool Dates Summit. The recipe I have been craving twenty four seven. DATE OLIVE TAPENADE! Vegan, gluten-free, no added salt, and no added sugar! 100% om nom nom worthy. Spread it on top of a crostini with a slather of goat cheese, and you will be in heaven! You must make this for your next party. Best appetizer. The end. Enjoy!

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Date & Olive Tapenade
Recipe By: Bob Nidiffer

1 cup chopped Medjool dates
1/3 cup water
1/3 cup pitted Kalamata olives, chopped
2 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1 Tbsp drained capers, chopped
1 tsp fresh thyme, chopped
Optional: 1/2 cup chopped walnuts – I actually loved it without them!

Goat Cheese
1 log soft goat cheese

Crostini
1 whole grain or French baguette
Olive oil cooking spray

Combine chopped dates and 1/3 cup water in a saucepan. Cook over medium-high heat until liquid evaporates and dates are soft, about 5 minutes. Transfer dates to a food processor. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme and process into a spread.
Optional: Fol chopped walnuts into the date & olive spread.
Crostini: Preheat oven to 350. Slice baguette into thin slices and place on a cooking sheet. Generously spray the bread with a coat of olive oil cooking spray. Bake for 12-15 minutes or until golden and crispy.
Note: Can be made up to 3 days ahead. Cover and refrigerate, but bring to room temperature along with cheese before serving.

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The Rabbit Food Pyramid Breakdown
Produce: dates (fruit)
Whole Grain: baguette (50g serving)
Protein: goat cheese (1/4 cup serving)
Plant Based Fat: olives & olive oil (2 Tbsp serving of tapenade)

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11 Responses so far.

  1. That looks delicious! Sweet and salty is my fave combo

    Response from Jojo @ RunFastEatLots
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    • Me tooooooo! Love Sweet & Salty!

      Response from Catherine
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  2. that’s an interesting combination that i would have never thought to combine….. i like it!

    Response from Crista
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    • Same here! I never would’ve put Medjool dates with olives, but boy is it good!

      Response from Catherine
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    • Too cute!

      Response from Catherine
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  3. You weren’t kidding when you said, “Best appetizer. The end.” I made this yesterday for a gathering of about 10 friends and nobody could stay out of it. Even the pickiest of eaters! This will be a staple at my get-togethers from now on. I could eat it every day!

    Thanks so much for sharing. :)

    Response from Betty
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    • I’m so glad you and your friends loved it! I am OBSESSED!!!

      Response from Catherine
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  4. This looks super yummmm! I’ve always loved dates- I must try this. Oh and this is probably a dumb question, but what’s the difference between French baguette from like lets say, Italian bread? PS… You are super pretty and have gorgeous hair!

    Response from Stephanie
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  5. Making again for my NYE party tonight! :D Can’t wait to chow down. Haha.

    Response from Betty
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  6. Do you think this would taste as delicious with raw soaked and blended dates (vs cooking them in the sauce pan)?

    Response from moomoo
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