If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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