Olive Tapenade with Puff Pastry Twists

This tasty tapenade can also be spread onto a small wheel of brie and baked for 15 minutes at 350°F (180°C). Another delectable appetizer!

Makes about 1 cup (250 mL)
Serves 8 to 10

TAPENADE:

• 2 cups pitted kalamata olives 500 mL
• 1 tbsp capers 15 mL
• 1 clove garlic, minced
• 2 tsp red wine vinegar 10 mL
• 2 tsp finely grated lemon zest 10 mL
• pinch chili flakes
• 2 tbsp extra virgin olive oil 30 mL

Finely chop all ingredients in a food processor or blender. Add the red wine vinegar. Pureé while slowly adding the olive oil. Chill until ready to serve.

PUFF PASTRY TWISTS:

Makes about 24 twists

• 1 sheet frozen puff pastry, thawed in the fridge
• 2 tbsp extra virgin olive oil 30 mL coarse salt and sesame seeds, for sprinkling

1. Preheat oven to 375°F (190°C) and line a baking tray with parchment paper. Spread out the thawed sheet of puff pastry and brush the surface with olive oil.
2. Sprinkle it lightly with sea salt and sesame seeds.
3. Cut the puff pastry in half along the width, and then cut each half into 12 slices, each about 1" (2.5 cm) wide and 4" (10 cm) long.
4. Twist the puff pastry a few turns and place the pastry twists on the prepared baking tray, leaving 1" (2.5 cm) between them. Bake for 15 to 18 minutes, until the twists are an even golden brown.
5. Serve the twists warm or at room temperature.