Easy New Year’s Eve Appetizer – Sun-Dried Tomato and Olive Tapanade ToastsLindsey Johnson
I always love that there’s another holiday to celebrate immediately after Christmas. New Year’s Eve is a great time to get together one more time before the year is gone. After the onslaught of rich, sweet desserts, I look forward to preparing savory appetizers for New Year’s Eve. Little bites are really all you need at a party to go along with a plentiful amount of drinks.
This New Year’s Eve appetizer is one that I came up with as the inspiration hit me. It’s one that packs a definite punch – so many assertive flavors come together in a great way. I love the briny taste of olives and capers together. The sun-dried tomatoes and fresh basil add bright freshness and the red pepper flakes perk it up. It’s vegan and gluten-free. I served it up with gluten-free toasts. It would be great with grilled bread or even some hearty crackers.
If you’ve had puttanesca before, you’ll find that it’s slightly reminiscent of the famous pasta sauce. You could even add some chopped anchovies and it would be really amazing too. All that’s left is a big bottle of something fun to drink!
Sun-Dried Tomato, Caper, and Olive Tapanade
1/4 cup prepared olive tapanade
1/4 cup chopped marinated sun-dried tomatoes, drained (don’t rinse)
1/4 to 1/2 cup chopped fresh basil
1 Tablespoon capers, rinsed and drained, roughly chopped
1 small shallot, finely minced (about 1 Tablespoon)
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder or 1 clove fresh garlic
fresh ground black pepper
splash vinegar (red or white wine, or balsamic)
6-8 slices thinly sliced bread, toasted
Mix the olive tapanade, sun-dried tomatoes, basil, capers, shallot, red pepper flakes, garlic, and ground black pepper together in a small bowl. Taste and adjust seasonings, if needed. (It shouldn’t need salt, but might need a little acid from the vinegar.) Transfer to a small serving bowl.
Serve with toasted bread.
Note: Can be made several days ahead, but add basil right before serving.
Yield: 8-10 servings