Wolfgang Puck BBLFP050 manual Oven-Dried Tomatoes, For the Tapenade, For the Crostini

HSN_3n1BlenderManual 6/25/10 11:08 AM Page 27

Tapenade

Crostini are thin versions of the classic Italian Bruschetta. Tapenade is the great olive spread of Provence. It’s a perfect combination.

Makes 1 heaping cup

INGREDIENTS

For the Tapenade

1 cup Niçoise olives, pitted

1 cup small green French olives (Picholine), pitted

1/4 cup oven-dried tomatoes (see recipe next page), drained 1 tablespoon capers

1 clove garlic

1 anchovy fillet

1/2 tablespoon fresh basil leaves, chopped 1/2 tablespoon fresh thyme leaves, chopped

1/2 tablespoon fresh flat-leaf parsley leaves, chopped 1/4 tablespoon fresh oregano leaves, chopped

1/4 cup extra-virgin olive oil

For the Crostini

1 loaf crusty French bread, cut into slices on a bias Goat cheese

METHOD

1In the Food Processor Mixing Bowl fitted with the Chopping blade, combine all the ingredients for the Tapenade 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. Use as needed for up to 1 month.

2Preheat oven to 400 degrees F.

3Place bread slices on a cookie sheet and bake for 5 minutes, or until lightly toasted.

4Spread crostini toast with a thin layer of goat cheese, and then add tapenade. Serve immediately.

Recipe Courtesy Wolfgang Puck

Oven-Dried Tomatoes

Makes 1 1/4 cups

INGREDIENTS

About 1 2 medium Roma tomatoes (2 pounds) 3/4 cup extra virgin olive oil, plus additional oil 1 teaspoon fresh thyme leaves, minced

6 cloves garlic, crushed 1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar

METHOD

1Preheat the oven to 250 degrees F.

2In a pot of boiling water, blanch tomatoes for about 15 seconds. Drain and refresh in ice water. Drain water, peel, core and cut tomatoes into quarters and remove seeds.

3Line a baking tray with parchment paper. Place tomatoes quarters on the tray, cut side down. Drizzle with 1/4 cup of olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar and sprinkle evenly over the tomatoes.

4Bake tomatoes until they begin to shrivel, about 1 hour. When tomatoes are cool enough to handle, transfer to a container and pour remaining 1/2 cup of olive oil over them. Cover, refrigerate and use as needed.

Recipe Courtesy Wolfgang Puck

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