Today tried artichoke tapenade posted recently by PatNoCal. Wonderful!

[jadaore]

I followed Pat's suggestions of how she tried at the winery and served it with cheeses, olives, celery, cucumber, and Marg in Pa's marinated moz salad (adding cherry tom instead of red bells since the tapenade has those). I also set out almonds, pistachios, figs and strawberries. It was a fun feast, delish and gorgeous.

Only change I made in tapenade was to sub asiago cheese for the parm.

It's a keeper!

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=29919

 

[pat-nocal]

Thanks for letting us know the asiago works as a sub. Glad you liked it.