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Duo of Tapenades with Rye Bread

  • Beetroot and Mint Spread
  • Basil and Asparagus Spread

Beetroot and Mint Spread

Ingredients:

  • 4 Medium Beetroot
  • Smooth Cream Cheese
  • 1 Bunch Fresh Mint
  • Balsamic Vinegar
  • Lemon Juice
  • Salt and Pepper to taste

Method:

  1. Peel and rinse the beetroot
  2. Bring a pot of water to the boil and boil the beetroot until tender – the softer it is, the easier the liquidising process will be
  3. Once cooked, slice the beetroot into smaller pieces and add this into a liquidiser.
  4. Add the fresh mint into the liquidiser and blend to a smooth consistency
  5. Mix in enough cream cheese to lighten the mixture and give it a creamy texture
  6. Add a dash of balsamic vinegar and lemon juice to taste
  7. Season with salt and pepper and mix once more
  8. Allow this to set in the fridge

 Basil and Asparagus Spread

Ingredients:

  • 1 Bunch Fresh Basil
  • 2 Colves Garlic
  • Olive Oil
  • Pine Nuts
  • Mayonnaise
  • 1 Bunch Asparagus

Method:

  1. Bring a pot of water to the boil and add a generous pinch of salt
  2. Prepare the Asparagus by cutting off the woody ends
  3. Blanch the asparagus in the boiling water for a few minutes until tender but still retaining its colour
  4. Add the basil, garlic, a small handful of pine nuts and a few tablespoons of olive oil to a blender
  5. Liquidise this mixture until it develops a smooth consistency – you have now made your own home made Basil Pesto
  6. Cut the asparagus into smaller pieces and also add this to the Basil pesto in the liquidiser
  7. Add a tablespoon of mayonnaise to the mixture (this step can be left out but adds a creamy texture)
  8. Allow this mixture to set in the fridge
  9. Prepare the Rye bread rounds using a cookie cutter or glass to cut disks of bread
  10. Serve with the duo of tapenades