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

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29

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

30

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

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

Contents

Main Wolfgang Puck 12- Cup Food Processor manual IMPORTANT SAFEGUARDS SAVE THESE INSTRUCTIONS HOUSEHOLD USE ONLY Additional Safety Precautions Table of Contents Wolfgang Puck, Know Your Food Processor Attachments for Your Food Processor Optional Accessory Attachments Before Your First Use Assembling Your Food Processor Page Storing Your Food Processor Using Your Food Processor Helpful Hints Storing Your Food Processor Disassembly of Your Food Processor Helpful Hints Fitting the Continuous Flow Attachment Care and Cleaning Appetizers, Salads and Entres Using Your Mini Bowl Spinach Artichoke Dip Potato Latkes Wolfgangs Vegetable Spring Rolls Recipe courtesy Wolfgang Puck Wolfgangs Vegetable Spring Rolls Black and Green Tapenade with Goat Cheese Crostini Oven-Dried Tomatoes Makes 1 1/4 cups Savory Crepes Serves: 4-6 Panko-Crusted Scallops with Cilantro-Mint Vinaigrette Makes 4 servings For the Cilantro-Mint Vinaigrette see recipe in Sauces & Dressings Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Barbecue Chicken Quesadillas Potato Pancakes with Smoked Sturgeon Makes 4 servings, 12 to 14 latkes Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Homemade Potato Chips Makes 12 - 16 servings Gazpacho with Avocado Garnish Gazpacho Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004) Ricotta Pancakes Makes approximately 12 four - inch pancakes Recipe courtesy Wolfgang Puck Gouda Cheese Fondue Italian Wedding Soup 8 servings Crookneck Squash Casserole Chicken Salad with Avocados and Mint-Soy Vinaigrette Serves: 4 Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Curried Chicken Satay with Fresh Mint-Soy Vinaigrette Serves 8-12 Brunch Pizza with Scrambled Eggs and Smoked Salmon Makes 2 servings Pizzas Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random House; 1st edition (November 7, 2000) Caesar Chicken Pizza Recipe courtesy Wolfgang Puck Pizza, Pasta, and More! Random House; 1st edition (November 7, 2000) Caesar Chicken Pizza Pizza with Caramelized Onions and Crispy Bacon Serves 2 main course or 4 appetizer servings Calzone with Artichokes Hearts & Porcini Mushrooms Makes 4 calzones, 12 servings Sauces and Dressings Camerons Four Cheese Pizza PREPARATION Caesar Vinaigrette Makes about 2 cups Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Hot Chinese Mustard Sauce Asian Vinaigrette Cilantro-Mint Vinaigrette My Russian Dressing Recipe courtesy Wolfgang Puck Thousand Island Dressing Makes approx. 2 cups Chili and Garlic Oil Makes about 2 cups Mayonnaise Makes about 1 1/2 cups Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Tangerine Sauce This goes well with cold fish, fish salad, barbecued chicken, or duck salad. Tartar Sauce Makes about 1 1/2 cups Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Almond Pesto Makes 1/2 cup Wolfgang Puck Pesto Makes 1/4 cup Mint Soy Vinaigrette Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Easy Microwave Alfredo 10 - 12 servings Basic Pasta Dough Makes 1 1/2 pounds, serves 6 - 8 Dough and Crust Basic Pizza Dough Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Spinach Pasta Basic Cookie Dough Recipe courtesy Wolfgang Puck Whole Wheat Pizza Dough Cheddar Cheese Crust Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Lemon Shortbread Crust Used in Zesty Lemon Bar recipe in the Desserts section. Makes enough crust for two dozen bars Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Cracker Crumb Topping Bread Crumb Topping for Casserole Makes enough for 1 large casserole Zucchini Bread Makes 2 loaves Dry Bread Crumbs Approximately 2 cups 12-16 slices white bread toasted Tiramisu Serves 12 Desserts Lemon and Watermelon Granitas Makes 8 servings Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Granny Smith Apple Pie with Cheddar Cheese Crust Makes 8 servings For the cheddar cheese pastry see recipe under Dough & Crust Zesty Lemon Bars Makes 2 dozen For the Lemon Shortbread Crust see recipe under Dough & Crust section. Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Grilled Summer Fruit with Fresh Raspberry-Grape Sorbet Makes 4 servings Cream Cheese Frosting Makes 2 cups Fresh Peach Melba with Raspberry Sauce Makes 6 servings Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press Recipe Notes Quick Carrot Cake Makes 2 eight - inch cake rounds Limited Warranty Recipe Notes