Divit's Tapanade Party

Divit Cardoza, Manager of the Co-op Wine Shop, is a multi-faceted, Renaissance kind of guy. When he's not making fabulous art or extolling the virtues of the grape, he's probably in the kitchen whipping up something ridiculously tasty. Divit co-taught our Cocktails and Tapandes Class during the holidays, and was kind enough to let us reprint a few of his super-quick and easy creations.

White Bean Tapenade
2-3 Garlic Cloves, minced
1 Small Carrot, diced fine
1 Tbsp Olive Oil
1 tsp Fresh Thyme
1 can White Beans, drained
2 Tbsp White Wine
Salt & Pepper to taste
Optional: Bacon, Pancetta or Proscutto

Sautee garlic and carrots in olive oil. Add thyme, beans and white wine, simmer. Mash lightly with a
fork or potato masher.
 
 
Red Pepper Tapenade
1 Clove Garlic
¼ c Blanched Almonds
3 Whole Roasted, Peeled Red Peppers
2-3 Tbsp Fresh Basil
Salt and Cayenne Pepper to taste

Pulse ingredients in order in a small food processor.


Green Olive Tapenade
1 Garlic Clove
1¼ c Anchovy-Stuffed Green Olives
1 Tbsp Olive Oil
2 oz Fresh Chevre
1 tsp Minced Fresh Oregano
Salt and Black Pepper to taste

Pulse all ingredients in small food processor.


Ahi Tuna Tapenade
4-6 oz Sashimi Grade Tuna
2 Tbsp Crème Fraiche
Wasabi to taste
Sushi Ginger
Smoky Sesame Oil or Black Sesame Seeds for garnish

Dice tuna fine. Mix wasabi and crème fraiche to taste. Either mix ginger in with tuna or use as a garnish. Combine seasoned crème fraiche with tuna just enough to hold together.