August 31, 2014 – Sun-Dried Tomato and Ricotta Tapenade

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On Sunday, August 31, after a fun time at the Mets game (despite the fact that we are Yankees fans) with our four nephews and Tony’s sister and brother-in-law, and lots of tasty treats at the ballpark, a light dinner was in order. Kim tells how this simple and quick dinner came together.

I had just recently gotten Rachel Khoo’s Sweet & Savoury Pâtes cookbook and was very anxious to try at least one of the recipes. Many thanks to Powell’s Books for getting it from the U.K. and being so speedy!

To make the tapenade, I used a delicious goat’s milk ricotta from Coach Farm and as the recipe suggested, just put everything into a food processor. I used my mini food processor and it was the perfect size. The tapenade was delightful as written and did not need any special adjustments to the amounts of ingredients used.

We enjoyed the tapenade on some crusty bread and paired with some slices of dried Italian sausage for simple, savory dinner.

I can’t wait to make this tapenade again—definitely a great appetizer for guests—as well as many others from Rachel Khoo’s Sweet & Savoury Pâtes cookbook.

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