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Avocado Olive Tapenade Tortillas Tostadas

Let's face it, we don't always have time to spend in the kitchen. And though we've planned and prepped, schedules change, ingredients are forgotten, and guests surprise you at your door. For the time you need easy, fast, and delicious dishes, this delicate and elegant appetizer is here to save you.

This appetizer is a French and Mexican fusion dish. The tapenade, French, is generally served with crusty bread or crackers and made of olives. But today, I added buttery avocado to the tapenade mix and paired it with what I had on hand, mini toasted tortillas.

As the days get longer and we start the oh-so-slow move toward spring, my every thought turns to entertaining family and friends. After a grey winter, I'm excited about barbecues, picnics, and outdoor fun! And this dish is coming with me every time I entertain friends.

Just one note: These small tortillas are much tastier if you prepare them at the last minute. Make the tapenade ahead of time and store it in the fridge, then grab it when you're ready to use. Warm the tortillas just before you serve them. Don't worry, you will find them easy to assemble at the last minute!

Avocado Olive Tapenade Tortillas Tostadas

  • 1 ripe avocado
  • 25 kalamata olives, pitted
  • 3 jarred Spanish caperberries, drained and chopped
  • 2 cloves of garlic
  • 1 ½ tablespoons of lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon anchovy paste
  • 10 7-8 inch flour tortillas
  • 4 ounces thinly shaved parmesan
  • chopped fresh cilantro, to taste

Get the full recipe.

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