03.25.08
Something for crackers
This, from the Wednesday Chef, sounds great:
Fish Tapenade
Serves 8-10 as an hors d’oeuvre
Note: Gemma, my friend and upstairs neighbor, is the source of this recipe. She’s a nutritionist and thinks the tapenade might be worth attempting without the butter, if anyone is into that kind of experimentation.
8 oil-packed anchovies, drained
1 can (6 ounces) chunk light tuna
7 ounces cream cheese
4 ounces unsalted butter, cubed
Juice of 1 lemon
12 pitted black olives, halved
1 tablespoon snipped chives, plus more for garnish
Black pepper to taste1. Place all the ingredients in the bowl of a food processor and process until smooth. Spoon into a serving dish and cover with plastic wrap.
2. Chill the tapenade in the refrigerator for at least one hour. Serve, garnished with snipped chives.
