The most delicious tapenade/mostarda with sun-dried tomatoes, dried fruit and pistachios – an umami dip.
Do you love that little something extra on the tapas table too? This intense red tapenade combines deep umami from sun-dried tomatoes and garlic with a lovely sweetness from dried apricots and cranberries. Topped with plenty of olive oil and crunchy pistachios, you get a luxurious spread that wakes up the taste buds.
Sometimes you find food inspiration in the most unexpected places. This recipe is actually the result of a truly wonderful breakfast Jes and I had when we stayed at Park Lane in Hellerup. We were served a selection of small compotes and tapenades with the bread, and there was one variety with sun-dried tomatoes and dried fruit that completely won us over. It was so good that I simply had to go home and recreate my own version in my kitchen.
The combination of sun-dried tomatoes and the deep sweetness of dried apricots and cranberries is simply magical. The garlic provides just the right counterpoint, while the chopped pistachios add a pleasing hint of crunch.
Keep it loose and luscious
You decide the consistency yourself when you blend the ingredients, but I prefer it on the loose, juicy side. That makes it very easy to spread on a piece of good bread or a crisp cracker.
A little tip: Just before you serve the tapenade, don’t hold back on the good olive oil. Pour an extra, generous splash of oil over the top in the bowl. It looks wonderfully inviting and ties the sweet and salty flavours together perfectly. You can also use a little of the oil from the sun-dried tomatoes.
3 good ways to use your tomato and fruit tapenade:
- On the cheese board: It is outstanding with full-flavoured cheeses such as Vesterhavsost (a Danish aged hard cheese), goat’s cheese or a creamy brie.
- For breakfast and brunch: Do as we did at Park Lane and serve it as a luxurious accompaniment to freshly baked breakfast rolls.
- In sandwiches: Try it as a spread in a filled focaccia with Parma ham and rocket.
The recipe takes no more than 5-10 minutes to throw together, and it keeps well in the fridge for a couple of weeks if you simply cover the surface with a thin layer of olive oil.
Umami – Dried Fruit Tapenade
Ingredients
- 100 g sun-dried tomatoes, drained weight
- 30 g dried apricots
- 30 g dried cranberries
- 50 g unsalted pistachios
- 2-3 cloves garlic
- 100 ml olive oil
- Salt
Method
- Put all the ingredients in a mini chopper and blend until you have a smooth, fine tapenade.
- Season with salt and add more olive oil if needed.
- Store the tapenade in the fridge until serving – it keeps well for at least a couple of weeks.
Nutrition
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