I bought much too much matzo for Passover this year, so I’ve been looking for creative ways to eat it. Today’s lunch was very successful – not only did I eat some matzo, I also polished off the green olive tapenade I made for my upgraded vienna sausage sandwich.
This dish isn’t just for lunch – it would work great as an appetizer. The salty feta cheese balances out the blandness of the matzo.
The green olive tapenade is adapted from A Bon Appetit recipe.
- 1 1/4 cups pitted manzanilla (green) olives, rinsed and drained
- 1 scant tablespoon drained capers
- 1 large garlic clove, minced
- 1 teaspoon fresh lemon juice
- 1/4 cup olive oil
- a few sprigs of flat-leaf parsley, chopped
Step 2. Break matzos into pieces, spread tapenade on top, and sprinkle with feta cheese.
This recipe makes enough tapenade for about six sheets of matzo crackers.