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Olive tapenade appetizer
Anneke Silva

Olive Tapenade Appetizer

5 from 15 votes
These Olive Tapenade Appetizers are small and bursting with flavour. The tangy olives and savoury sundried tomatoes are perfectly complimented by the sharp Parmesan while the buttery puff pastry wraps it all up in a delicious appetizer.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling time 20 minutes
Total Time 49 minutes
Servings: 18 pieces
Course: Appetizer
Cuisine: American
Calories: 126
Ingredients Equipment Method

Ingredients
  

Olive Tapenade Filling
  • 3/4 cup Pitted olives mixed
  • 1/3 cup Sundried tomatoes in olive oil
  • 1 Shallot
  • 1 cup Finely grated Parmesan
  • 2 cloves Garlic
  • 1 tsp Lemon juice
  • 1 pinch Kosher salt
  • 1 tsp Extra virgin olive oil
Olive Tapenade Appetizer
  • 1 sheet Puff pastry
  • 1 large Egg
  • 1 tbsp Water
  • 1/4 cup Finely grated Parmesan

Equipment

  • Food Processor
  • Cheese grater
  • Baking sheet
  • Parchment Paper
  • Kitchen knife
  • Cutting Board

Method
 

Olive Tapenade
  1. Place the tapenade ingredients in the food processor and pulse until combined.
    Using the wider edge, roll up the puff pastry into a tight cylinder.
Olive Tapenade Appetizer
  1. Roll out the puff pastry until about 10 x 11 inches
    Roll out the puff pastry until about 10 x 11 in
  2. Spread the tapenade evenly onto the puff pastry.
    Spread the tapenade evenly onto the puff pastry.
  3. Sprinkle the Parmesan over the tapenade.
    Sprinkle the Parmesan over the tapenade.
  4. Using the wider edge, roll up the puff pastry into a tight cylinder.
    Using the wider edge, roll up the puff pastry into a tight cylinder.
  5. Place the roll into the freezer for 20 minutes to firm up while you preheat your oven to 375 F.
    Place the roll into the freezer for 20 minutes to firm up while you preheat your oven to 375 F.
  6. Slice the log into 18 disks, about 1 cm each.
    Slice the log into 18 disks, about 1 cm each.
  7. Mix the egg and water together.
  8. Place on a baking sheet and brush each dish with the egg wash.
  9. Bake for 14 minutes until golden.