When we were in Washington a few falls ago, we had lunch at a sidewalk cafe in Georgetown. It was a beautiful afternoon and my company was fun and entertaining. Our lunch began with the yummiest seeded breadsticks and olive tapenade, so I thought I would recreate the experience. Olive tapenade is a simple and delicious appetizer. It’s not too heavy and is flavorful and fun. The breadsticks are fun and the seed mixture adds fabulous flavor!
Ingredients:
For the breadsticks:
1 ball of pizza dough
1/4 cup flour
1 tablespoon sesame seeds
1 tablespoon poppy seeds
1 tablespoon flaky sea salt
1 tablespoon dried minced garlic
1 tablespoon dried onion flakes
1 egg
For the tapenade:
3/4 cup kalamata olives
3/4 cup green olives (pimentos removed)
1/2 cup olive oil
1/8 cup chopped parsley
4 cloves of garlic
3 tablespoons capers
3 tablespoons fresh lemon juice
Salt and pepper to taste
Instructions:
For the breadsticks:
Set the oven to 400 degrees.
Place a little flour on your counter and spread it out.
Roll the pizza dough out into a large rectangle.
Cut the dough into strips and twist them a few times.
Place the breadsticks on parchment-lined baking sheets.
In a small bowl, whisk the egg.
In another small bowl, mix all of the spices and seeds together.
Brush each breadstick with the egg wash and sprinkle it with the seed mixture.
Bake the breadsticks for about 10 minutes, until they are golden brown.
Enjoy them while they are hot!
For the tapenade:
Place the garlic, parsley, capers. olive oil and lemon juice in a food processor.
Generously season the mixture with pepper and use salt sparingly.
Pulse the mixture until it is well combined.
Add the olives to the food processor.
Pulse gently until the mixture is combined but still a bit chunky.
