Cranberry Almond Tapenade With Pita Crisps

Cranberry Almond Tapenade

With Pita Chips

We invited friends for a fish fry Tuesday evening. Our friend Karen offered to bring some appetizers. She had two great tapenades. I then saw an olive tapenade made on a cooking show on Wednesday. They are great make ahead recipes with no last minute fuss when entertaining. I thought this recipe sounded like a great combination and blend of flavors. Cranberries will soon be in the markets.

***

Cranberry Almond Tapenade with Pita Crisps By: Marilyn Bentz-Crowley

Cranberries add fruitiness to rich olive tapenade while the toasted almonds provide crunch. These pita crisps have a nice bowl shape that cups the filling for no-spill nibbling. If making crisps for another less-salty food such as cheese, top with a sprinkle of Maldon salt before baking. And beware of mechanically pitted olives sold in brine, as they are extremely salty. Instead, pit your own.

***

Pita Crisps

1 bag mini pitas

2 tbsp olive oil

1 medium garlic clove, minced

1 tbsp finely chopped fresh parsley

Tapenade

1 cup fresh cranberries

¼ cup granulated sugar

3 tbsp olive oil, divided

2 cups mixture of black Kalamata and green olives, pitted

2 tsp capers, well drained

6 to 8 large fresh basil leaves,shredded

1 tsp finely grated orange zest

¼ cup toasted slivered almonds

***

Directions:

1. For crisps, preheat oven to 325°F.

2. Open each pita around perimeter into 2 rounds. Stir olive oil with garlic. Lightly brush each round; place on a baking sheet in a single layer. Lightly sprinkle parsley over top.

3. Bake pitas for 15 to 20 minutes or until lightly golden about the edges and crisp. Cool, then store airtight. (Pitas keep well for a week or more; warm for a few minutes in moderate oven to restore crispness, if needed.)

4. For tapenade, toss cranberries with sugar. Heat 1 tbsp oil in a small to medium frying pan over medium heat until very hot. Add cranberries, including all sugar. Cook, shaking the pan often for 8 to 10 minutes or until most of the liquid is gone and cranberries seem glazed. (Stirring breaks up berries.) Turn onto a plate coated with nonstick spray; separate with a fork. Cool.

5. Pulse olives with capers in food processor until finely chopped (or chop with a large chef’s knife). Turn into mixing bowl; stir in remaining 2 tbsp oil, basil and zest.

6. Coarsely chop almonds; set aside half for garnish. Stir remaining almonds and cranberries into tapenade. (Tapenade can be covered and refrigerated for up to a day; bring to room temperature before serving.)

7. To serve, turn tapenade into a wide bowl, preferably earthenware. Scatter remaining almonds overtop. Add a small spoon to heap tapenade onto pita crisps. Makes 6 to 8 servings