Ugly Appetizers: Tasty Tapenades

I’m constantly amazed that my tapenade rolls are popular. Yet despite their appearance, they disappear quickly at parties. Frankly, if someone offered me what looked like a flaccid sausage roll with puce coloured filling vomiting from the sides, I’d pass. But good cooks garner faith, and my guests trust me enough to chance a dodgy looking appetizer in hopes of a delicious reward. That, and the fact I keep the lights low.

While I know these tapenades are worthy of Fear Factor, they more than make up for in taste what they lack in looks — providing you have a passion for black olives.

If you’re feeling particularly brave, or just in the mood for something salty, try these popular hors d’oeuvres.

Close Your Eyes Tapenade Rolls
Printable recipe

Makes about 4 dozen rolls

Ingredients

For wrap:

• 1 pkg phyllo pastry
• oil or melted butter

For filling:

• 1 cup tapenade (black olive paste)
• 1 500 ml tub ricotta cheese
• 1 cup old cheddar, finely grated
• 2 eggs

Instructions

1. Defrost phyllo according to package directions.
2. Mix filling ingredients together.
3. Cut one sheet of phyllo in half crosswise and brush with melted butter or oil.
4. Place 1 tbsp of filling at top centre of the sheet.
5. Fold phyllo in thirds lengthwise, covering the filling. Roll up.
6. Place on ungreased cookie sheet. Brush with more oil.
7. Bake according to package directions (usually 375 F for 12 minutes)
8. Dim lights and serve while still warm.

Tagged as: tapenade