Name: Elizabeth Hansen
Class Year: 1995
Country of Residence: Switzerland
Why is this recipe great? What’s its backstory?
This recipe is a savoury accompaniment for an Apéro which are common in Suisse Romande where we live! Or we like to use this rich tapenade for a spread for Abendbrot my husband’s German tradition for the evening meal of simple bread and bits of extras that one has on hand to fill the stomach. It’s earthy, nutty and tangy flavour is nurturing and demands to be consumed!
Walnut & Roasted Garlic Tapenade
Serves 4. Takes approx. 1 hour.
Ingredients:
- 5 Roasted Garlic Cloves
- 12 Walnuts
- 1 Tablespoon White Wine Vinegar
- 2/3 Cup Grape Seed Oil
- 2 Teaspoons Chopped Chervil*
- 1 Teaspoon of Chopped Marjoram
- Salt and/or Pepper
- *Chervil Substitute:
- 1/8 Teaspoon dried sage
- 1 Teaspoon dreid parsley flakes
Instructions:
Roast a head of garlic in the oven. Simply trim off 1/4 the top of head of garlic, drizzle olive oil on the head from the top (a TBSP or 2), wrap it in aluminum foil and bake in a cupcake holder at 400 degrees F for about forty minutes. The time can range depending on the size.
First, combine the walnuts, roasted garlic and vinegar. Mix well in a food processor or use a mortar and pestle (the latter good for working out and pre party angst).
Second, season with salt and/or pepper. Slowly add herbs at room temperature to emulsify. Correct ratios are important for the emulsifying process (I need to pay attention to this as I like to cook without measuring) ;)!
Put into an elegant old mustard jar and find your favorite knife and loaf of bread to spread this on!
We usually double the recipe as it keeps in the fridge easily up to a week.
Source:
About 8 years ago, I asked my sister who is a foodie for this recipe. She took it from one of the many on-line sites but cannot remember which one!!! My daughter loves this spread and this love for good food connects the generations our women in our family which is always a plus!