guest post: nibble boards and tapenade

Photo by Bebe Black Carminito

Hello hello!

I have a special treat for y’all: a guest post featuring my good friend Bebe Black Carminito! Bebe is a freelance food stylist, recipe developer and content creator. She is a cookbook, cocktail and charcuterie board enthusiast and you can find at least three or more kinds of cheeses, olives and flavoured sparkling waters in her refrigerator at all times. The mere thought of running out of afore mentioned items (and her favorite pantry staple, garlic salt) will send her over the edge into a panic (because garlic salt makes everything better)! She resides in San Francisco with her favorite Sicilian, David Carminito. Bebe is also our latest guest on Friends with Food! Give it a listen here. Follow Bebe on Instagram at @champagneandcookies and join her cookbook club with the hashtag #getcookingcookbookclub! Also be sure to check out 52 Shabbats by Faith Kramer featuring beautiful food photography styled by Bebe!

Bebe was kind enough to take over recipe creation for Episode #15 of Friends with Food, sharing her guide for a classic nibble board: a snack-plate-for-dinner tradition that she and her husband David share every Friday night as a celebration of getting through another week together. In Bebe’s words:

”For a classic #nibbleboard I always try to include something salty, something crunchy, something briny, something sweet like a dried fruit or fresh fruit, a couple kinds of cheeses with different profiles and textures, something to dip and crackers or a torn baguette and salami. Try to go with at least one or two homemade components if time permits. David’s must haves: salami, olives, a couple kinds of cheeses, chips, nuts.

For our Podcast #nibbleboard I experimented with a new tapenade recipe (see below) with sun-dried tomatoes, lemon zest and Castelvetrano Olives. Also for the board I made the Rosemary Almonds and Sea Salt Crackers from Wine Style by Kate Leahy, classic salted Kettle potato chips/ Porcini Leek salami/ a grand cru from Roth Cheese/ a Mustard Brie from Marin Cheese and a combo cow and goat cheese called Seascape. I also added Rancho Meladuco Dates and plain sea salt crackers from Milton’s. In a nutshell, these are classic go-tos, but feel free to change it up!”

Green Olive Tapenade

recipe by Bebe Black Carminito

1 cup pitted Castelvetrano olives 

1/4 cup capers rinsed and dried

1/4 cup jarred julienne sun-dried tomatoes in oil (reserve oil)

1 garlic clove sliced

Zest of 1 lemon

1 tablespoon lemon juice

Pinch of red pepper flakes or a little more (optional) 

1/2 cup Italian parsley, chopped

1 tablespoon sun-dried tomato oil from jar

2 tablespoons olive oil

In the bowl of a mini food processor place all ingredients except oil and pulse together. Slowly drizzle in both oils until you’ve reached the desired consistency. Adjust seasoning if desired; I don’t normally add more salt, if you want to add a pinch, go for it. Just remember that depending on what you’re serving this with or using as a vehicle, you may not need it. Enjoy!! 

Photo by Bebe Black Carminito

And here is my (Zoe’s) nibble board inspired by Bebe’s guidance— complete with tapenade!