Tapenades for Two
Why keep all the fun to yourself? With recipes for two tasty tapenades, you can grab that special someone and bring them into the kitchen to help with the chopping, dicing, and of course, the sampling.
About the Chef
Chef David Gates is a graduate of St. Philips College. His culinary philosophy is to incorporate fresh, local ingredients; make products from scratch and create food from the heart with a passion for flavor, texture and variety.
About the Restaurant
Anne Marie’s Carriage House Bistro is located inside the historic 1890s Sullivan Carriage House at the San Antonio Botanical Garden. The carriage house, originally designed by noted local architect Alfred Giles, was moved from its downtown location, stone by stone, to the Botanical Garden in 1988. The restaurant, meeting room, and gift shop occupy space that was once a stable, hay loft, and carriage showroom. Anne Marie’s Carriage House Bistro puts a gourmet spin on soups, salads, sandwiches and other lunch and brunch favorites.
Eggplant Tapenade
Ingredients
1 large eggplant, peeled and diced
1 cup yellow onion, diced1/2 cup red bell peppers, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 tablespoon garlic, chopped
1/2 cup sugar
1/2 cup olive oil
Salt and pepper, as needed
Directions
Combine all diced and chopped ingredients (eggplant through garlic) in a bowl. In a separate bowl, whisk the sugar, rice wine vinegar and olive oil, adding salt and pepper to taste. Massage the marinade into the vegetable mix. To serve, top toast points or baguette crostini with the tapenade.
Olive Tapenade
Ingredients
1 quart black olives, chopped
1 quart green olives, chopped
2 red bell peppers, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1/4 cup garlic, chopped
1 cup olive oil
1 cup red wine vinegar
1/4 cup sugar
Salt and pepper, as needed.
Directions
Chop olives, bell peppers, onion and garlic as finely as desired and combine. In a separate bowl, whisk the sugar, rice wine vinegar and olive oil, adding salt and pepper to taste. Massage the marinade into the vegetable mix. To serve, top toast points or baguette crostini with the tapenade.
