It’s here again! Meatless Monday’s A-Z! This week is the letter “C” for caperberries. However, we have a confession to make.
We used capers, not the berries. That’s 2 C’s, cheaters+caper berries, so that counts for something, right?
Before you scoff at the fact that our recipe uses plain old capers and go check out the other meatless monday participants, hear us out! Yesterday, we went to the grocery store, with our recipe in mind and totally ready to walk out of there with caperberries. We searched high and low, to even the furthest most desperate corners of the store, and came up short. No caperberries to be found anywhere. We grudgingly came to realize that we were going to have to use capers. *Sigh*
We think inspite of it all, our recipe turned out quite well!
Caper-cranberry Tapenade on Balsamic Crostinis.
There, that’s three C’s- capers, cranberries and crostinis! Bonus points?
We often get asked how we come up with our recipes, so we’ll give you a brief synopses of how this lovely little appetizer came to be!
While doing some research of caperberries (neither of us had heard of them before!) we learned that they are a cousin to the olive. Olives… tapenade! That’s where our first thought went. We were thinking that making some crostinis would be a good choice, and then at our annual August birthday’s celebration yesterday (basically an excuse for the whole fam-jam to come over for a potluck barbecue!) our aunt brought smoked salmon crostinis. Uhhh soooo good! We knew then and there these crunchy little bread crisps were going to be a part of today’s recipe!
Thank you, Aunt Sherry for confirming this choice in our minds! 🙂
After that, it was simply a taste-and-add-as-you-go type deal. We looked up a couple traditional tapenade recipes to kind of get a good idea of what might work, and then added ingredients until we liked what we were tasting.
The best way to describe capers (and this recipe) is zingy! We definitely had to add a couple sweeter ingredients to offset their bite, and certainly capers don’t need anything to brighten their flavour, they do that all on their own!
So we hope that, even though this recipe uses capers and not caper berries, you will still give it a try!
Happy Meatless Monday everyone! 🙂
Caper Cranberry Tapenade
Total Time: 5 min
1 100ml jar of capers, drained and rinsed
1 tbsp fresh basil leaves (not packed)
1 small clove of garlic
1 tbsp sweet relish
1 tbsp dried cranberries
pepper, to taste
Place all ingredients except cranberries in a food processor and blend until everything is chopped finely and the mixture is somewhat smooth. Add cranberries and pulse a few times to slightly chop the berries.
Serve on top of thinly sliced toasted pieces of baguette.
Where do you find caper berries!?!