Jason has been wanting big salads for dinner as much as I have lately. Even though the salads are entree size and full of protein,
I will sometimes include an appetizer to eat beforehand.
I’ve been calling it happy hour at home…
olive and pepper tapenade
3/4 cup green olives
1/2 roasted red pepper (several strips jarred)
2 cloves garlic
2 tablespoons capers
1 1/2 tablespoons olive oil
splash red wine vinegar
Chop the olives and pepper uniformly; finely mince garlic cloves. Leave capers whole, mix with olives, peppers and garlic. Stir in olive oil and vinegar, salt as needed.
Serve with pita points, kalamata olives and hummus.
What is your favorite appetizer?