POLENTA BITES WITH BLACK OLIVE TAPENADE | Dapur Sinolin

If you need a quick and decadent appetizer idea, these Polenta Bites with Black Olive Tapenade will do the trick. Crispy polenta and tangy black olive tapenade create a mouthwatering appetizer that everyone will love.

Ingredients

• 1 tube (18 oz) polenta cut into 16 slices
• ¾ c Panko breadcrumbs
• 4 tablespoon olive oil
• 1 cup kalamata olives pitted
• 2 tablespoons capers rinsed
• 3 oil-cured anchovy fillets
• 1 tablespoon lemon juice
• 2 cloves garlic
• 2 tablespoons fresh parsley chopped + a few leaves for garnish (optional)
• 8 cherry tomatoes halved

Instructions

1. Place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs.
2. In a large skillet, heat 3 tablespoons of oil and over medium-high heat. Add polenta and cook for 3-4 minutes on each side or until golden brown.
3. Meanwhile, in a bowl of a standing mixer, combine olives, capers, anchovies, lemon juice, parsley, 1 clove of garlic and 1 tablespoons of olive oil. Pulse until everything is finely chopped.
4. Arrange polenta on a serving plate, top with a teaspoonful of tapenade, garnish with tomato half and parsley leaf.
5. Enjoy!