Tapenade in Dressing 

  

This bottled tapenade was really condensed, thus VERY salty.  I cut it with sour cream, and it was quite delightful on top of the roasted chicken breast the other night. 

A little goes a very long way to adding interest to a plain piece of meat. 

I’m thinking it would make a good dip for lightly steamed asparagus. 

Or as the bread spread for a muffuletta. 

Advertisements

About judilyn

RV'er, foody, caregiver, knowledge seeker
This entry was posted in Food and tagged , , , . Bookmark the permalink.

5 Responses to Tapenade in Dressing 

  1. Great idea!
    You made me hungry with “muffuletta”! Love this sandwich! 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s