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Author Notes: In an effort to doctor myself out of this winter funk, I concocted this ever so bright and flavorful tartine that seriously tastes like summer. Blood oranges, a smaller, sweeter variety of the orange are currently in season, and pairing their sunniness with briny green olive tapenade is just the kick anyone needs to brighten up their day.
I did this the hard way, and hand-made the tapenade. To make this a little quicker, you can put the tapenade ingredients into a food processor and blend until you reach the desired consistency. —LardonMyFrench
- 4 Blood Oranges
- 1 cup Green Olives, pitted
- 1 tablespoon Capers, drained
- 1 clove(s) Garlic
- 1 tablespoon Fresh Parsley, chopped
- 1 teaspoon Lemon Juice
- 1/4 cup Extra Vigin Olive Oil
- 8 Large Crackers
- Cut blood oranges cross-wise in about 1/4 inch slices, and then with a paring knife, trim the peel away from the flesh. You can also peel the oranges first and then cut them crosswise, but I feel the first way gives you more stability and less of a chance to waste the delicious fruit.
- Chop together the green olives, garlic, capers, and parsley until very finely minced. Place into a bowl and add lemon juice and olive oil. Stir to combine.
- Spread tapenade onto each cracker and top with slices of blood orange.
- This recipe was entered in the contest for Your Best Recipe with Citrus & Olives
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