Wolfgang Puck WPMFP15 Black and Green Tapenade with Goat Cheese Crostini, Oven-Dried Tomatoes

FG_FoodProc Manual2 7/7/06 3:54 PM Page 31

Black and Green Tapenade with Goat Cheese Crostini

Makes 1 heaping cup

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

INGREDIENTS

For the Tapenade

1 cup Niçoise olives, pitted

1 cup small green French olives (Picholine), pitted

1/4 cup Oven-Dried Tomatoes (see separate recipe opposite page), drained

1 tablespoon capers

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

For the Crostini

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

METHOD

1In your food processor fitted with the S-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 12 medium Roma tomatoes (2 pounds)

3/4 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves

6 garlic cloves, 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 pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain, peel, core, cut into quarters and remove seeds.

3Line a baking tray with parchment paper and arrange the tomato 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 until tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour remaining 1/2 cup of olive oil over and cover the container. Refrigerate and use as needed.

Recipe courtesy Wolfgang Puck

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