For the final #meatlessmonday of World Vegetarian Month, I sliced up and toasted one of our vegan sourdough "Original White" Dam Good® English Muffins and prepared Mary Frances Heck's "White Bean Tapenade" recipe from Bon Appetit to put on top!
This tapenade, which is great for an appetizer, snack, or a side is so delicious, and super easy to make. I hope you enjoy it as much as I did!
- Olivia, co-founder
- 1 15-ounce can white beans (such as cannellini or Great Northern), rinsed, coarsely chopped
- 1/2 cup pitted mixed olives, coarsely chopped
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon thinly sliced lemon zest
- 1/8 teaspoon crushed red pepper flakes
- 1 tablespoon (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
- 1baguette (for serving)" (we used our vegan sourdough "Original White" English muffins)
Preparation
Step 1
Toss beans, olives, parsley, oil, lemon zest, red pepper flakes, and 1 tablespoon lemon juice in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve tapenade with baguette.
Step 2
DO AHEAD: Tapenade can be made 2 days ahead. Cover and chill; bring to room temperature before serving.
For the full, original recipe, please visit https://www.bonappetit.com/recipe/white-bean-tapenade.