Chocolate Tapenade is a classic French and Italian appetizer. It prepares with finely chopped olives, garlic, fresh thyme, and dark chocolate. Originally Tapenade is a Provencal olive paste, which traditionally blends with capers and anchovies.
But In this recipe, they have been replaced with dark chocolate. With ricotta, it looks impressive; also, the chocolate olive tapenade provides more nutrition and fewer calories. Instead of ricotta, you can use goat cheese, which is easy to use and its easily available.
What is tapenade?
Tapenade is a delicious spread that originated in the French region of Provence—prepared from chopped, finely puréed olives, capers, anchovies, garlic, and cayenne peppers. It can serve as a condiment with cold cuts or on sandwiches. It is easy to prepare, and also it can keep in refrigerator for later use. The chocolate tapenade with ricotta best to serve during breakfast.
Using green olive provides a more colorful flavor than black olives, and the best type to use is Castelvetrano olives. I made it a simple spread with ingredients of fresh thyme, garlic cloves, stoned olives, and dark chocolates.
How to serve chocolate tapenade?
Make olive chocolate tapenade by blending chopped olives, thyme, dark chocolate, and garlic until it resembles a paste. Spread it over baguette slices and grill them until lightly golden.
Sprinkle with black pepper and cayenne pepper. Ideally, the crostini should be served within an hour. To serve, remove from the oven and let it cool. Once cooled, spread with tapenade.
Top with sliced chocolate, ricotta cheese, and a sprig of fresh herbs.
Once the chocolate tapenade is ready, you can spread it on the toast. It’s best to serve it the next day so that the flavors will mix. You can prepare tapenade in advance and keep them in the fridge. Later, you can spread sandwiches, wraps, cold cuts, and dips.
Chocolate Tapenade
It is a spread, prepared with black olives, dark chocolate, and thyme.
6
servings15
minutes3
minutes2
minutes19
minutesIngredients
60 gm darl chocolate (70%)
300 gm Black olives
1 Thyme sprig
6 tbsp Olive oil (extra virgin)
Crushed pepper
18 Baguette slices
Directions
- Melt the chocolate at low heat. Then keep aside for cool. Blend together with olives, and thyme, gradually adding olive oil, and melted chocolate until the mixture has a spreadable consistency.
- Then season with pepper, and spoon into a bowl. cover, and chill for 30 minutes.
- Toast baguette slices on both sides until lightly golden and crispy. Once toasted, drizzle generously with olive oil. Once the bread has cooled, spread the tapenade. And crumble over the ricotta cheese, and serve immediately.
