Olive and Sun-Dried Tomato Tapenade with Endive Leaves

1. 1

   In the bowl of a food processor, pulse the olives, sun-dried tomatoes with their oil, and the extra-virgin olive oil until well blended but still chunky.

2. 2

   Spoon the tapenade into a serving bowl.

3. 3

   (The tapenade can be prepared 1 day ahead.

4. 4

   Cover and refrigerate.)

5. 5

   Gently remove the leaves from the endive.

6. 6

   Wash the leaves with cold water and dry completely.

7. 7

   On a large platter, place the bowl of tapenade in the center.

8. 8

   Decoratively arrange the endive leaves and radicchio around the bowl of tapenade, and serve.

9. 9

   (The platter of tapenade, endive, and radicchio leaves can be assembled up to 8 hours ahead.

10. 10

    Cover with plastic wrap and refrigerate.)

* Per serving · 4 servings · Values may vary.

No additional tips available.