Tomato tapenade in squash cups - country living
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | cup | Finely chopped sweet red pepper |
| 1 | Small onion, finely chopped | |
| 2 | Large (1 lb) tomatoes, skinned, seeded, and chopped | |
| 1 | Clove garlic, finely chopped | |
| 1 | tablespoon | Lemon juice |
| ½ | pounds | Zucchin1 (not more than (1 1/2 inches in diameter) |
| ½ | pounds | Yellow squash (not more |
| 1 | tablespoon | White wine or water |
| 2 | teaspoons | Chopped fresh oregano leaves OR |
| ½ | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| 5 | Fresh-cured ripe olives, pitted and finely chopped than 1 1/2 inches in diameter) | |
| 24 | Pine nuts, toasted | |
Directions
TOMATO TAPENADE
SQUASH CUPS
1. Day before serving, prepare Tomato Tapenade: In large skillet, heat oil. Add red pepper and onion; cook until onion is golden. Add tomatoes, garlic, lemon juice, wine, oregano, sugar, salt, and black pepper. Cook, covered, stirring often, until vegetables are soft and most of the liquid has evaporated. Remove from heat and stir in olives. Cool completely; cover and refrigerate until ready to use.
2. Several hours or day before serving, prepare Squash C: Cut zucchini and yellow squash crosswise into twenty- four ¼-inch-thick slices. With small knife, cut out pulp and seeds, ½ inch deep, from center of one side of each slice, creating a cup.
3. In 4-quart saucepan, heat 3 inches water to boiling. Add zucchin1 and yellow squash cups, cook 1½ minutes. Drain cups and rinse with cold water to cool. Pat C dry; wrap and refrigerate until ready to fill.
4. Several hours or day before serving, spoon 1 t of tapenade into each squash cup; place on tray or serving platter. Cover and refrigerate until ready to serve. Just before serving, garnish each filled cup with 1 toasted pine nut. Country Living/June/90 Scanned & fixed by DP & GG