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
Ingredients
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4
Blood Oranges
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1 cup
Green Olives, pitted
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1 tablespoon
Capers, drained
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1
clove(s) Garlic
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1 tablespoon
Fresh Parsley, chopped
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1 teaspoon
Lemon Juice
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1/4 cup
Extra Vigin Olive Oil
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8
Large Crackers
Directions
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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.
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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.
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Spread tapenade onto each cracker and top with slices of blood orange.
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