This dish was inspired by an appetizer I had at a new restaurant in D.C. The standout item for me was definitely their olive spread (surprise, surprise). I made this version that seemed to be a hit.
Olive and Roasted Tomato Spread
- 1 pint pitted olives
- 1 14.5-oz. can of fire-roasted tomatoes
- 1 c. walnuts
- 3 garlic cloves, roughly chopped
- 1 lemon, zested and juiced
- small slices of Naan or other bread, toasted
In a dry skillet, toast the walnuts for 3-4 minutes; just long enough for them to become fragrant.
Place the olives, tomatoes, walnuts, garlic, lemon zest, and lemon juice in a food processor. Puree until a chunky texture is achieved. Season lightly with salt and pepper to taste.
Toast the bread in the oven if preferred; serve the dip alongside.