Saturday, October 7, 2017

Halloween - Vampire Blood Tapenade

I wanted to come up with a creepy name for this totally delicious spread.   I was thinking along the lines of Vampire Vanquisher, or something like that, and then as I was reading a book, a line in there caught my attention.  They talked about how Vampires don't have blood running through their veins, it's more coagulated.
Well, this recipe is right on then. 
It should also keep those pesky Vampires away as well.  Hey, if you're a garlic lover, this recipe is for you. 
Vampire Blood Tapenade
It tastes wonderful, but more importantly, at least for Halloween purposes, it's a little, well, a lot on the creepy side.
Doncha' love it when it all comes together?
It sure did on this.  And best of all, it came together on a night when we got a last minute invite, and I was able to go into the pantry, pick out a couple of things, and throw it together.
Vampire Blood Tapenade
And everyone loved it.  So much so I did a repeat a couple of weeks later, and again, it was eaten.
I love it when a recipe comes together that fast and people love it.
This is perfect for Halloween though.  The appearance is that of coagulated blood and I bet it would be great served in a bread bowl or another fun receptacle.  
In other words, go forth and have fun. 

Yield: 6-10 servings

Vampire Blood Tapenade
Vampire Blood Tapenade

prep time: 10 MINScook time: total time: 10 mins
A fun appetizer for Halloween, or anytime. This black olive tapenade comes together in just a couple of minutes, with just a couple of ingredients from your pantry. Perfect for a last minute gathering. And it looks suitably grim for Halloween.

INGREDIENTS:


  • 2 cans black olives, drained
  • 24 pimento stuffed green olives (add more if desired)
  • 2 cloves roasted garlic
  • 1 small jar roasted red pepper, or 
  • 1- 4 oz. jar pimento's or 
  • 1 whole roasted red pepper, seeded and peeled
  • 1 clove raw garlic, grated on a microplane
  • 2 teaspoons - 1 tablespoon EVOO

INSTRUCTIONS:


  1. Add all the ingredients to a food processor and process until almost smooth. Serve with Naan or fresh sliced french bread or crackers. 
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. What a fun Halloween Tapenade, great appetizer! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great weekend and come back to see us real soon!
    Miz Helen

    ReplyDelete

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.