Serendipitous Crispy Lavash With Olive Tapenade, Topped With Mixed Baby Greens And Sliced Cherry Tomatoes
This recipe was the result of a disaster. I started out making Baba Ganoush for my spread. I had roasted eggplant with red onions and garlic, mixed a few other things in the food processor. Well, the end result was not good. I hate to waste things, but this could not be salvaged and rather than make Dr. J and the kids choke it down, I decided to scratch it altogether. Seeing how dinner was fast approaching, I searched my cupboard for something that could replace the Baba Ganoush. I saw some black olives, and then glanced behind them to find some green olives with pimento. I'd never attempted a tapenade, but thought I'd give it a whirl, as I was in a bit of a pinch. It turned out really great. Dr. J loved it as a light dinner, and it would work great for an appetizer. All I can say is, what a serendipitous recipe!
2/3 cup black pitted olives
1/3 cup green olives with pimento
1 1/2 teaspoon fresh lemon juice
3 cloves garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon fresh ground black pepper
dash of salt
1. Combine ingredients in a food processor and pulse until you get your desired consistency.
lavash (I bought mine at Trader Joe's)
mixed baby greens
cherry tomatoes, sliced
extra virgin olive oil
1. Cut the lavash into 3 inch squares, or your desired size and shape. Brush the top with olive oil and place on a cookie sheet.
2. Put the lavash under the broiler and watch it closely until it begins to brown and gets crispy. I burned my first batch because I didn't realize how fast these can burn.
3. Remove lavash and spread a spoonful of the Olive Tapenade on each.
4. Top with baby greens and tomatoes.