Whether we are attending holiday parties or hosting, why not find a way to brighten the day as well as bringing some pizazz to the plate with this festive appetizer idea.
Instructions
- In a large non stick skillet, heat olive oil. Add shallots, brown slightly, add peppers and walnuts, cook for 2 minutes.
- Add mushrooms and sauté until tender.
- Stir in prunes, parsley, salt, black and red pepper and cook 2-3 more minutes. Remove from heat.
- Spread crostini with a thin layer of ricotta and top with the tapenade.
- To finish, drizzle on a little bit of fig balsamic vinegar.
Recipe Notes:
This tapenade would also be great as a dip , topping for stuffing for fish, pork or poultry.
