I have been wanting to share this recipe for Cranberry Olive Tapenade ever since I made it at a Christmas party several years ago, but I kept forgetting to take photos of it! Finally, this year I had the perfect opportunity to write about it, when I received a sample of Triscuit’s new Nutmeg & Cinnamon flavour crackers. I knew this tapenade would be a great way to showcase this festive cracker flavour.

I adapted this tapenade recipe from an Allrecipes version of Fig and Olive Tapenade. I substituted cranberries in place of the figs, used fresh rosemary instead of dried, and chose pecans rather than walnuts. I also left out the cayenne pepper and thyme.

This is such a fantastic Christmas appetizer, because what is more “Christmassy” than cranberries with nutmeg and cinnamon? I love the combination of sweet and savoury, along with tart balsamic vinegar and fragrant rosemary. The presentation is very elegant, so it would be nice for a classy grown-up Christmas party. My kids weren’t thrilled with the tapenade, I think mainly because of the olives. They’re definitely an acquired taste, but the kids did gobble up the Triscuits! Triscuits have always been a favourite cracker in our house, and everyone loved the new nutmeg and cinnamon flavour.

Triscuit Canada gave me a lovely basket of the new Triscuits and beautiful photo props, which I used in these photographs. I love them!! I think the little cheese platter is my new favourite thing.

Ingredients

• 1 cup dried cranberries
• 1/2 cup water
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp fresh rosemary, chopped
• 2/3 cup kalamata olives, pitted and chopped
• 2 cloves garlic, crushed
• salt and pepper, to taste
• 1/3 cup pecans, toasted and chopped
• 1 (8 oz) package of cream cheese

Instructions

1. In a small saucepan over medium heat, bring water and cranberries to a boil, stirring occasionally until the cranberries have softened and the liquid has reduced. 
2. Remove from heat and stir in the olive oil, baslamic vinegar, rosemary, olives, and garlic. Add salt and pepper to taste.
3. Transfer to a container, then cover and refrigerate for at least 4 hours, or overnight.
4. Place cream cheese on a platter, and top with tapenade. Sprinkle with pecans.
5. Serve with crackers.

GIVEAWAY

If you’d like to win a Triscuit Starter Kit, please enter the form below. It contains a few boxes of the new Nutmeg and Cinnamon flavour, and some original favourites as well. Contest runs until DECEMBER 30 2017. Good luck!

Triscuit Starter Kit Giveaway
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