Today is, yet again, the reveal day for Secret Recipe Club! I have been up to my ears trying to finish up school and get everything together to graduate while also preparing for my move to Hawaii in January. Needless to say I have hardly had any time to cook or come up with new recipes of my own. Luckily, Secret Recipe Club gave me a great blog this month to browse, which led me to a new festive recipe for the holidays.
This month I had Cook With Sarah as my assigned blogger. She has so many recipes I spent forever looking through them all! I know we were supposed to do something related to the holidays for this reveal, so I found a red, green and while recipe to satisfy my salt tooth. I chose to make her Roasted Red Pepper & Artichoke Tapenade. I have made olive tapenade before, but never artichoke. I added a little extra olive oil and parmesan to the original recipe to tone down the salty overtones in the recipe. I also used a little less cilantro than called for, simply personal preference. I then decided to make crostini with the tapenade, topped with shrimp. It can be served warm or cold. Personally, I like it better warm; plus warm is good for cold days. The festive colors make this recipe great for a holiday appetizer.