Asian-Style Spicy Tapenade with Wonton Chips

This spicy tapenade is spiked with red hot Sriracha, ginger, rice vinegar, and sesame oil for a delicious Asian-fusion flavor. You can serve it as a condiment atop a vegan and gluten-free rice bowl. Alternatively, you can follow the full recipe below and serve it with wonton chip “dippers”.

Or your can make the wonton cups and serve this spicy tapenade as a standalone Asian-style appetizer.

This recipe with photo for Asian-style Spice Tapenade was shared with us by the California Olive Committee.

Special Diet Notes & Options: Spicy Tapenade

This recipe is naturally vegetarian, dairy-free / non-dairy, peanut-free, nut-free, and soy-free. Just be sure to select your accompaniments wisely.

Note that won ton wrappers often contain egg and gluten. There are some egg-free, vegan wrappers sold in Asian markets, but for another free from option, you can serve this spicy tapenade with gluten-free and vegan brown rice crackers. It also goes wonderfully over rice.

California Olive Committee

Asian Spicy Tapenade with Wonton Chips or Cups

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Please note that the Prep time does not include chilling. It's not absolutely essential that you refrigerate the tapenade, but it allows the flavors to meld.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 8 servings

Calories:

Ingredients Method

Ingredients

  

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Tapenade

• 2 6- ounce cans California Ripe Olives well drained
• ½ cup minced onion
• 2 tablespoons olive or rice bran oil
• 2 tablespoons rice vinegar unseasoned
• 1 ½ tablespoons grated fresh ginger
• 1 tablespoon Sriracha sauce
• ¼ teaspoon sesame oil
• 2 garlic cloves minced

Crispy Won Ton Dippers

• 24 square won ton wrappers each cut into 2 triangles
• Olive oil cooking spray
• Sea salt to taste

Crispy Won Ton Cups

• 24 square won ton wrappers
• Olive oil cooking spray

Method

 

1. Place all tapenade ingredients in a food processor and pulse on and off until they are finely chopped.
2. Cover and chill for at least 1 hour.
3. Meanwhile for the wonton dippers, preheat your oven to 400°F and line 2 baking sheets with foil.
4. Cut the won ton wrappers in half and place on baking sheets.
5. Coat with olive oil spray and season lightly with salt.
6. Bake for 5 minutes or until golden brown. Serve warm with the tapenade.
7. For the wonton cups, preheat your oven to 350°F.
8. Spray the won ton wrappers on both sides with olive oil cooking spray.
9. Press into 24 mini muffin cups, pressing all the way into the bottom.
10. Bake for 10 to 12 minutes or until golden brown
11. Let cool completely before filling with the tapenade.

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