Olive Odyssey, the grand finale celebration of Sonoma’s Olive Season, takes place this weekend, and we’ve created a recipe to get you in the mood for olives: Tapenade-Stuffed Parmesan Cups. We love these appetizers because they’re unbelievably easy to prepare yet come out looking so fancy!
Using a variety of our Tapenade spreads, we made a few different fillings for these savory cheese cups. One filling was made of Kalamata Tapenade, basil, and lemon juice. In the Second Parmesan Cup we added Artichoke Lemon Tapenade, parsley leaves, and lemon juice. The third we made with Tuscan Olive Tapenade, baby greens, and lemon juice. We couldn’t decide which we liked best so we decide to tell you about all three!
Have fun experimenting with your own fillings at home. Start with any of our tapenades and add fresh lemon juice, herbs, and chopped vegetables. You can’t go wrong with this celebratory olive treat!
1 cup shredded Parmesan cheese
The Olive Press Tapenade,as needed
Fresh basil, greens, and tomatoes, for serving
Fresh lemon juice, for serving
Makes about 4 Parmesan cups.
Find this recipe at www.theolivepress.com/blog/entry/tapenade-stuffed-parmesan-cups