Vegan Polenta Bites with Black Olive Tapenade and Cherry Tomatoes
Crispy polenta rounds with olive tapenade and fresh cherry tomatoes for a crowd-pleasing vegan starter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yummygusto.com.
Cooking tools:
- Food processor
- Stand mixer
- Cutting board
- Chef's knife
- Dish
- Mixing bowl
- Nonstick skillet
- Measuring spoon
- Paper towel
- Plate
- Serving platter
- Baking sheet
- Oven
- Airtight container
- Refrigerator
Ingredients
- 240 g kalamata olives, pitted
- 2 tablespoons capers, rinsed
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 clove garlic
- 1 tablespoon avocado oil or olive oil
- 500 g prepared polenta (1 tube, 17.6 oz), sliced into 16 rounds
- 4 tablespoons avocado oil or olive oil, divided
- 75 g Panko breadcrumbs (approximately ¾ cup)
- 8 cherry tomatoes, halved
- Additional fresh parsley leaves, for garnish (optional)
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