TAPENADE MOUSSE
Kalamata olives, fresh garlic and onion processed till mealy, then combined with dairy-free cream cheese till smooth and mousse-like. Served with a ‘cutting board’ whole grain bread cut into chunks! Rustic and elegant – a perfect match!
Makes 2 cups
2 c. pitted Kalamata olives
3-5 fresh garlic cloves
1/4 c. coarsely cut onion
1/2 t. sugar
lots of freshly cracked black pepper
8 oz. container plain dairy-free cream cheese (I used Tofutti brand)
a few whole olives for garnish
1 -2 loaves cutting board multi-grain bread cut into bite-size chunks
In food processor place olives, garlic, onion, sugar and black pepper. Process till mealy and fine. Transfer to bowl.
Using a fork, stir the veggie cream cheese in separate bowl till it fluffs up, making it easier to incorporate into the olive mixture.
Add to olive mixture and stir till purple color is even throughout. Place in serving container and refrigerate at least 2 hours before serving. Top with a few blotted whole olives, then surround with bread cuts on platter.
Notes: Two cups is a lot for tapenade. It will probably last you through two social events. It can also be used as a condiment. Spread it on your veggie burger bun or veggie deli slice sandwich like an olive mayonnaise.
CHEF DAVIES-TIGHT™ 