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.
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Great idea!
You made me hungry with “muffuletta”! Love this sandwich! 🙂
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Trot on down to NOLA – have a beignet, too!
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I’ve been there once and will definitely go back the minute it will be possible. I absolutely loved everything about it – the music, the food, the people, the architecture… Amazing place.
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Diff’rent strokes. DH is from there – doesn’t want to ever go back.
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I can definitely understand. Being a tourist makes it easy to see only the good things…
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