Mushroom, Prune & Walnut Tapenade


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.


  1. In a large non stick skillet, heat olive oil. Add shallots, brown slightly, add peppers and walnuts, cook for 2 minutes.
  2. Add mushrooms and sauté until tender.
  3. Stir in prunes, parsley, salt, black and red pepper and cook 2-3 more minutes. Remove from heat.
  4. Spread crostini with a thin layer of ricotta and top with the tapenade.
  5. 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.

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