This rich and tangy olive tapenade blends manzanilla and castelvetrano olives with sun-dried tomatoes, capers, herbs, and a swirl of balsamic glaze. Perfect with warm focaccia, it’s a bold, savoury spread inspired by the flavours of Il Terrazzo.
32 bites
Ingredients
1 cup seedless grapes
1 cup goat cheese
½ cup shelled pistachios, unsalted
Directions
- Wrap each grape in goat cheese, rolling between your palms to evenly coat the grape.
- Grind pistachios in a food processor into coarse pieces, or chop by hand.
- Transfer pistachios to a shallow bowl and roll each goat cheese covered grape in the nuts. Roll between your palms to press the pistachios in the cheese.
- Serve immediately or store covered in the refrigerator until ready to serve.
