This tangy and salty-sweet tapenade makes a great addition or centerpiece to a Mezze platter with crackers, nuts, olives and veggie sticks, or top rustic bread slices to make a fancy bruschetta. I love combining Sun-Dried Tomato Tapenade with Tofu ‘Ricotta’ in wraps, completed with lettuce, fresh tomato, cucumber and avocado slices. Makes a fantastic, very flavorful Mediterranean lunch wrap!
Tapenade is traditionally made from crushed black olives and capers, but this twist puts the focus on the rich flavor of sun-dried tomatoes, paired with a hint of olive making a delicious and deep red paste. It is naturally vegan, gluten-free, and low-FODMAP.
Another fancy-pants way to use this spread is to make it a double-layer dip by layering it with my Bean-Free Hummus. Fantastic dip for crackers, pita, or your favorite rustic bread! In a medium glass bowl, add Sun-Dried Tomato Tapenade. Smooth out the top to flatten. Gently spread No-Bean Hummus on top. Sprinkle with paprika and parsley flakes. The glass bowl allows your guests to see the beautiful layers and know there’s something worth digging for under the hummus!
Sun-Dried tomatoes are high FODMAP due to their concentration of fructose after water has been removed from them. About 1/2 ounce of sun-dried tomatoes remain low-FODMAP, so they don’t have to be banned from our diets. We just need to know our personal tolerance and go low and slow. Olives are low-FODMAP and mixed into this spread to give it fantastic briny flavor, but also helps dilute the FODMAP content. One low-FODMAP serving of Sun-Dried Tomato Olive Spread is 2 1/2 tablespoons.
Interested in learning more about FODMAPs? See my post here.
If you try this vegan, low-FODMAP recipe please give it ⭐️⭐️⭐️⭐️⭐️ (5 stars) below and leave a comment.
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