From melorama@ipeg.com Tue Aug 28 11:18:01 2001 Date: Sat, 25 Aug 2001 10:26:39 -0700 From: Melody Newsgroups: rec.food.recipes Subject: Tapenade (3) Collection Followup-To: rec.food.cooking, rec.food.recipes Technicolor Tapenade on Toast Spanish Olive Tapenade Black Olive Tapenade with Garlic Toasts * Exported from MasterCook Mac * Technicolor Tapenade on Toast Recipe By : Vegetarian Planet by Didi Emmons Serving Size : 10 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 large Kalamata olives -- pitted 3 Tbsp extra-virgin olive oil 2 tsps lemon juice 3 cloves garlic -- minced 1/4 cup basil -- minced 1/4 cup scallions -- minced 1 Tbsp capers 1/2 small red bell pepper -- seeded & minced 1/2 small yellow bell pepper -- seeded & minced salt and freshly ground black pepper -- to taste 1/3 loaf French bread In a food processor or by hand, chop fine (do not puree) all of the ingredients except the salt, pepper and bread. Season with salt and pepper, and add a little more lemon juice, if you like. Store the tapenade in the refrigerator, covered, for up to 2 days, but bring it to room temperature before serving it. Preheat the oven to 3500F. Slice the bread diagonally 1/2 inch thick. Lay the slices on a baking sheet, and toast them in the oven for about 5 minutes. Remove the pan from the oven, and let the slices cool. (You can make the toasts up to 4 hours ahead.) Spoon the tapenade onto the toasts. Place them on a plate, and serve them with napkins. Makes about 10 tapenade-topped toasts. _____ * Exported from MasterCook Mac * Spanish Olive Tapenade Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Olives :Spain Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Pitted Spanish Manzanilla Olives 1 clove garlic -- finely chopped 1 tsp Capers -- drained 1/4 cup Extra virgin Spanish olive Oil 1 tsp Lemon juice 2 Tbsp Chopped fresh cilantro leaves Pepper -- to taste In food processor, combine olives, garlic and capers. Process until just smooth, scraping down sides of bowl if needed. With machine running, slowly drizzle in oil and lemon juice through feed tube and process until well combined. Transfer mixture to bowl and fold in cilantro and pepper. Let rest at room temp. 1 hr. for flavor to come out. _____ * Exported from MasterCook Mac * Black Olive Tapenade with Garlic Toasts Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Capers **Reg Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 ounces Can pitted black olives - drained 1 4 ounces Can oil-cured Greek olives - pitted and drained 1/3 cup Capers -- drained 2 Garlic cloves -- mince 1/4 tsp Dried thyme 1 Tbsp Dijon mustard Lemon juice Freshly ground pepper 3 Tbsp Fresh parsley -- minced 1 Baguette -- sliced on the - diagonal -- rubbed lightly - with garlic and toasted In a blender or food processor, puree olives. Add capers, garlic, thyme and Dijon mustard; puree. Transfer to mixing bowl. Add lemon juice and pepper to taste to pureed mixture. Stir in parsley. Serve surrounded by garlic toasts. Serves 6 to 8. _____ -- For world recipes in MasterCook format: Subscribe - mailto:EthnicRegionalMCook-subscribe@yahoogroups.com or http://groups.yahoo.com/group/EthnicRegionalMCook -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Patricia D. Hill at recipes@rt66.com Please allow several days for your submission to appear.