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This recipe and photo are courtesy of
Chef Wolfgang Puck, owner of the
Beverly Hills restaurant called Spago.
More of Linda's delicious
Appetizer Recipes
for more great appetizer ideas.
Black and Green Tapenade with Goat Cheese Crostini Recipe
Recipe Type:
Appetizer,
Canapes & Crostini,
Tomatoes,
Goat Cheese,
Anchovy
Yields:
serves many
Prep time: 40 min
Ingredients:
Olive Tapenade (see recipe below)
Oven-Dried Tomatoes (see recipe below)
Crostini (see recipe below)
Herbed Goat Cheese (see recipe below)
Preparation:
Preheat the oven to 400 degrees F.
Make Olive Tapenade, make Oven-Dried Tomatoes, Crostini, and make Herbed Goat Cheese; set
all aside until ready to assemble.
TO ASSEMBLE: On each of the
Crostini, spread some Olive Tapenade, 1 tablespoon Herbed Goat Cheese, and
top with 1 teaspoon Olive Tapenade.
OLIVE TAPENADE:
1 cup Nicoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes, drained (see recipe below)
1 tablespoon
capers,
drained
1
garlic clove
1
anchovy fillet
1/2 tablespoon chopped fresh
basil
leaves
1/2 tablespoon chopped fresh
thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra virgin
olive oil
In a food
processor, combine all the ingredients, except the olive oil.
Using the pulse button, process until coarsely chopped and well blended.
Continue to process, slowly adding the olive oil.
Refrigerate in a covered
container until ready to use.
OVEN-DRIED
TOMATOES:
Check out my web page on
making
Slow-Roasted Tomatoes
12 medium Roma
tomatoes
(2 pounds)
1/2 cup extra-virgin
olive oil, plus additional as needed
1 teaspoon minced fresh
thyme
leaves
6
garlic
cloves, crushed
1/2 teaspoon coarse
salt
1/4 teaspoon-freshly ground
black pepper
1/2 teaspoon granulated sugar
Preheat oven to 250 degrees F.
In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water.
Drain. Peel, core, cut into quarters, and remove seeds.
Line a baking
sheet with parchment paper; arrange the tomato quarters on the baking sheet, cut
side down. Drizzle generously with olive oil. Sprinkle with thyme and
garlic.
In a small bowl, combine salt, pepper and sugar; sprinkle evenly
over the tomatoes.
Bake until the tomatoes begin to shrivel,
approximately 1 hour. When the tomatoes are cool
enough to handle, transfer to a container. Pour olive oil over and cover the
container. Refrigerate and use as needed.
Yield: 1 1/4 cups.
CROSTINI:
1 loaf crusty French bread, cut into slices on a bias
Extra-virgin olive oil
1/2 garlic clove
Preheat oven to 350 degrees F.
Arrange the bread slices
on a baking sheet.
Brush with olive oil and bake approximately 6 to 8
minutes. Remove from oven and very lightly rub the toasted bread with the
cut side of the garlic clove. Allow to cool before adding toppings.
HERBED GOAT
CHEESE:
2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh
thyme
1/2 teaspoon freshly ground
black pepper
1 (7 or 8-ounce) log
goat cheese
Combine the
parsley, chives, thyme, and pepper and place on a flat surface.
Roll the log
of cheese in the mixture, coating all sides and retaining the shape of the
log.
Wrap in plastic wrap and refrigerate until needed.
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