Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Sweet and Juicy Raisin Tapenade
Traditional tapenades can be high in sodium, but not this version, with its base of raisins. Spread on crackers or pita bread as a snack or appetizer, or include as part of a tapas-inspired meal. Makes a great portable lunch.
Traditional tapenades can be high in sodium, but not this version, with its base of raisins. Spread on crackers or pita bread as a snack or appetizer, or include as part of a tapas-inspired meal. Makes a great portable lunch.
Ingredients
- 1 cup California raisins
- 2 tbsp Pitted Kalamata olives, drained
- 2 tbsp Walnuts
- 1 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- 1 piece(s) Whole grain pita bread (approximately 16 wedges or melba rounds)
Instructions
- Place tapenade ingredients in food processor.
- Run until raisins, olives, and walnuts are finely chopped.
- Can be made ahead and refrigerated.
- Serve with melba rounds or pita wedges.
Storage and Meal Prep Tips
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