Tapenade
Ingredients:
1 lemon
1 can artichoke hearts in water
1/4 cup loosely packed fresh parsley
1 garlic clove (peeled)
1/2 cup green olives (pitted, pimento free, and drained)
1 TBsp capers (drained)
5 TBsp olive oil
How to make it:
Zest the lemon to measure 1/2 tsp.
Juice the lemon using a citrus press to measure 1 TBsp.
Drain artichokes using a small mess colander, pat dry using paper towels.
Combine parsley, garlic, lemon zest, juice, artichokes, olives, capers, and oil in a bowl of a food processor.
Cover and process to desired consistency, removing lid to scrap down the sides as necessary.
Crostini
Ingredients:
1 loaf French baguette
2 logs goat cheese
1 recipe tapenade
How to make it:
Preheat oven to 400˚F.
Line a large baking sheet with parchment paper.
Using a bread knife, cut the baguette into twenty four 1/4 inch thick slices.
Cut each goat cheese log in half crosswise, then slice.
Place the bread slices on the prepared baking sheet.
Top bread with a slice of goat cheese and a small scoop of the tapenade, flatten slightly with the back of the spoon.
Bake for 10-12 minutes or until bread is toasted.
Remove from oven to cool slightly.
Serve warm and ENJOY!
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