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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
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
1/4 cup
For the Crostini
1 loaf crusty French bread, cut into slices on a bias Goat cheese
METHOD
1In your food processor fitted with the
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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