One of my favorite restaurants is this little French place near my work. It is called L’ Eiffel Bistrot & Creperie in South Barrington for you locals. They have the best crepes and croissants. Every time Cliff and I go to lunch I suggest this place and every time he refuses. Something about crepes being “girl food.” Whatevs, crepes are good stuff and I love them forever. Makes me feel like I am in Paris. Since Cliff won’t go with me I usually drag my Mom along. Oh, and best part? The restaurant is right next to a Sur la Table. When we go I usually order the crepes with creamy pesto, salmon, shrimp, and scallops. Tastes even better than it sounds. Delish!!
Along with our entrees they always give us fresh bread and sundried tomato tapenade. I am crazy about the tapenade. Well, at least as crazy as one can be about tapenade. I’ve had it quite a few times now so I decided to go ahead and attempt to recreate it at home. I think I did a pretty good job. It is delicious on fresh bread. Even Cliff was happy to eat it. Sometimes it is just too hot to turn the oven on. This is a great recipe for just those occasions. It is quick and tastes fantastique!! Oui, oui!
Here is what you’ll need
Combine all ingredients except for the bread
Process until well combined
And you didn’t even have to turn on the oven!
Sundried Tomato Tapenade
Ingredients
- 3 oz sundried tomatoes
- 3 cloves garlic
- 1/2 cup black olives, pits removed
- 1 tbsp olive oil
- 1 tbsp anchovy paste
- salt
- pepper
- french bread
Instructions
- Combine the sundried tomatoes, olives, garlic, oil, anchovy paste, and a pinch of salt and pepper.
- Process in the food processor until well combined.
- It should still be a little chunky but mostly smooth.
- Spread on fresh bread.