Sweet and Juicy Raisin Tapenade
Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen
Steps written by Kubbord
What goes in
- 1 cupCalifornia raisins
- ¼ cuppitted Kalamata olives, drained
- 9.9 mlwalnuts
- 14.8 mlbalsamic vinegar
- 9.9 mlolive oil
- 1large whole grain pita bread
How to cook it
- Place the California raisins, drained pitted Kalamata olives, walnuts, balsamic vinegar, and olive oil into the bowl of a food processor.
- Pulse the mixture in short bursts for 30 to 45 seconds until the ingredients are finely chopped and evenly combined into a textured spread.
- Cut the large whole grain pita bread into wedges using a sharp knife.
- Transfer the tapenade to a serving dish and serve alongside the pita wedges.
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