Tuesday, April 5, 2011

white bean and olive tapanade

When the end of the month rolls around, we get more creative in the kitchen. It's like Iron Chef where we see what we can make with whatever we have left. I had some cherry tomatoes that were getting wrinkles and a bunch of leftover olives, feta cheese, and white beans from a greek themed dinner we ate earlier in the week.

I combined:
1/2 cup white beans
1/4 cup feta
1 cup cherry tomatoes (I roasted them first)
minced garlic
1/4 cup olives
olive oil

and threw it into a baking dish for 10 minutes at 350.

Serve with crackers

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