
Duo of Tapenades with Rye Bread
- Beetroot and Mint Spread
- Basil and Asparagus Spread
Beetroot and Mint Spread
Ingredients:
- 4 Medium Beetroot
- Smooth Cream Cheese
- 1 Bunch Fresh Mint
- Balsamic Vinegar
- Lemon Juice
- Salt and Pepper to taste
Method:
- Peel and rinse the beetroot
- Bring a pot of water to the boil and boil the beetroot until tender – the softer it is, the easier the liquidising process will be
- Once cooked, slice the beetroot into smaller pieces and add this into a liquidiser.
- Add the fresh mint into the liquidiser and blend to a smooth consistency
- Mix in enough cream cheese to lighten the mixture and give it a creamy texture
- Add a dash of balsamic vinegar and lemon juice to taste
- Season with salt and pepper and mix once more
- Allow this to set in the fridge
Basil and Asparagus Spread
Ingredients:
- 1 Bunch Fresh Basil
- 2 Colves Garlic
- Olive Oil
- Pine Nuts
- Mayonnaise
- 1 Bunch Asparagus
Method:
- Bring a pot of water to the boil and add a generous pinch of salt
- Prepare the Asparagus by cutting off the woody ends
- Blanch the asparagus in the boiling water for a few minutes until tender but still retaining its colour
- Add the basil, garlic, a small handful of pine nuts and a few tablespoons of olive oil to a blender
- Liquidise this mixture until it develops a smooth consistency – you have now made your own home made Basil Pesto
- Cut the asparagus into smaller pieces and also add this to the Basil pesto in the liquidiser
- Add a tablespoon of mayonnaise to the mixture (this step can be left out but adds a creamy texture)
- Allow this mixture to set in the fridge
- Prepare the Rye bread rounds using a cookie cutter or glass to cut disks of bread
- Serve with the duo of tapenades