13 December 2011

Easy Hor d'oeuvre: Sweet Red Pepper Tapenade with slice Almonds on Baguette

Did you know Tapenade was a foreign way of saying a "Provencal dip or paste" (as oppose to saying cream of onion "dip" and tomato "paste"-neither of which I condone eating independently)? Nonetheless, impress your friends this holiday season with your culinary language skills. Make your life very easy in the process, with this sweet red pepper paste tapenade, off-set with the  mild nutty flavor of almonds. The convergence of textures will not disappoint your guests. Also, I guarantee they will not have eaten this before. Recipe follows after the jump.

Sweet Red Pepper Tapenade with slice Almonds on Baguette

1 loaf French Baguette, sliced into 1/2-1 inch rounds
2 jars Sweet Red Pepper Tapenade (about 5.8 oz a jar)
20-30 almonds, diced medium fine

Preheat oven to 300 degrees. Allow the baguette to warm for about 10-15 minutes.

Slice the baguette into rounds. Layer on tapanade to your desired taste. Sprinkle the baguette slices with the diced almonds. Place on a gorgeous platter and serve.



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