Olive Tapenade Potato Bites
If you’re looking for a hearty holiday appetizer that will please a crowd, this is it! Chef Billy Parisi tops fresh mini potatoes with a delicious Olive Tapenade made from Heinen’s olives for the perfect bite-size Hors d’oeuvre.
For the potatoes:
2 pounds baby potatoes
3 tablespoons olive oil
salt and pepper to taste
¼ cup chopped fresh dill
For the feta spread:
½ cup crème Fraiche
juice of ½ lemon
¼ cup crumbled feta cheese
For the tapenade:
1 cup Heinen’s olives
10-12 cloves of roasted garlic
1 tablespoon of capers
3 tablespoons olive oil
Procedures:
1. Preheat the oven to 425°.
Potatoes:
2. Add the potatoes, olive oil and salt and pepper to a bowl and mix until combined.
3. Transfer the potatoes to a cookie sheet tray lined with parchment paper and bake at 425° for 30 minutes. Set aside.
Feta:
4. Add all of the ingredients to a small bowl and mix until combined. Set aside.
Tapenade:
5. Add all of the ingredients to a food processor and process on high speed until it becomes thick like a paste. Set aside.
To Plate:
6. Slice the ends of the potatoes to stand them up straight and then make a slice in the top.
7. Using both fingers push the slice together like a baked potato. Top off with feta spread and olive tapenade.
8. Garnish with chopped dill and serve extra toppings on the side.
![Olive Tapenade Potato Bites](https://marketing.heinens.com/content/uploads/2020/03/Olive-Tapenade-Potato-Bites-YouTube-Header.jpg)
Olive Tapenade Potato Bites
Servings: 10