Recipe courtesy of GOYA

Spanish-Style Tapenade

GOYA® Fancy Pimientos and GOYA® Green Olives combine to create a bright and flavorful spread that showcases the quality Spanish ingredients in all of their glory. Here, the olive dip adorns toasts to create a Spanish-style bruschetta, perfect for serving at your next tapas party or as a festive appetizer.
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8 servings
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Ingredients

1/4 cup, plus 2 tbsp. GOYA® Extra Virgin Olive Oil

1 jar (6.5 oz.) GOYA® Fancy Sliced Pimientos, drained

1 jar (3.75 oz.) GOYA® Manzanilla Olives Stuffed with Minced Pimientos, drained

1 tbsp. GOYA® Capers

1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

1 tbsp. finely chopped fresh cilantro

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1 (5 oz.) baguette, cut into 1/2" slices

Fresh cilantro sprigs (optional)

Directions

  1. In bowl of food processor, combine 2 tbsp. olive oil, pimientos, olives, capers and garlic. Pulse 10 times, or until ingredients mix and develop a chunky consistency. Transfer tapenade to bowl; stir in cilantro and season with adobo. Cover bowl; set in refrigerator until ready to use. (Note: tapenade mixture can be stored, covered, for up to 3 days). 
  2. To toast bread, heat 2 tbsp.oil in large saute pan over medium-high heat. Add bread to pan. Toast until golden brown and crisp on both sides, flipping once, 3-4 minutes, adding oil in 1 tbsp. measure when pan becomes dry. 
  3. To serve, arrange toast on plate. Evenly divide tapenade over toasts. Garnish with cilantro, if desired.
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