ARTICHOKE TAPENADE TOAST TOPPER, easy, make-ahead

The budget-consious are looking more and more to toast covered with exciting and filling toppings...like this unusual but delicious comboin 

Unusual Artisan Artichoke & Olive Spread tantalises the tastebuds in a wallet-friendly treat (on Blogger's 15-min olive rolls).  'Delightful; goes a long way.' Taster

Thick slabs of toast or warm bread are becoming a popular choice for a light meal, not surprising in our age of food austerity.  

Toast is wonderfully satisfying as a 'more than a snack but not quite a meal' delight.  And because Toast 'n Toppings can stand-in for a meal (saving pennies), the smaller amount of toppings required can include items which normally would be off budget.  

Hence: 67goingon50's Artichoke tapenade.  It's an unusual combination of artichoke and olives which breaks all the usual rules but offers a taste sensation.   Artichoke Tapenade is actually light on olives, pale green and the texture is soft, not grainy.  It offers a subtle, delicate but gently briny mouthful.   

67 used fresh artichokes and olives from a market* because the tapenade was for a special occasion.  But the price of cooked artichokes was not far out of line with supermarket deli containers or jars, ranging from £2.50-£4 depending on producer. 

If you think you don't like artichokes, prepare for a treat.  Case in point:  one friend who swore up and down that he didn't like artichokes hoovered up a hot Artichoke & Spinach Dip when it was presented to him!  67 expects a similar reaction to this offering.

The recipe is  easy and mellows nicely left in the fridge overnight.

Cost: £3-£5 (jarred artichokes are least expensive, and there will be leftover artichokes)

Makes: enough for 3-4 large thick slices toast or warm bread

Ingreds (including less expensive substitutes):

170g/6oz freshly cooked artichokes (or deli containers or jars) coarsely chopped

3-4 large pale green olives, any flavour (or equiv jarred or deli olives, any colour), coarsely chopped

2 tbsp freshly grated parmesan (OR Grana Padana) (Opt)

2 generous tablespoons fresh basil (or 2 tsp dried) OR fresh/dried chives

1/2 tbsp capers (or dill pickle, finely chopped)

1/2 tbsp lemon juice

1 small garlic clove, grated (opt)

1 tb olive oil

pepper & salt

2 tbsp toasted pine nuts OR toasted sunflower or other seeds (opt)

*Primrose Hill Market. Sat 

Method:

1. Mix first 6 ingredients; coarsely blend with stick or bowl blender 
2. Add olive oil and seasoning; pulse a couple of times more
3. Refrigerate 1 hour or overnight
4. Serve scattered with seeds, if using 
5. Garnish with smoked paprika and parsley leaves, if you like

Comment:

'I really loved this; the flavours were delicate and so unlike normal tapenades, definitely not in your face. Perhaps it deserves a different name?  Whatever, it's delightfully unusual and a little goes a long way.'  Retired writer

Tip:

Some deli artichokes - though deliciously flavoured - are poor value; the leaves are coarse, unpleasant to eat and must be removed from their bases if added to salad.

 

Please leave a comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.