Slice baguette in half lengthwise.
Spread tapenade evenly on one side.
Spread cream cheese evenly on other side.
Spread greens on top of tapenade.
Layer artichoke hearts, tomato slices, bell peppers on top!
Place baguette slice with cream cheese on top of the other slice, slice, and.
Enjoy!
mash.
Meanwhile, for the olive tapenade, combine olives, 2 cloves garlic
Chop and mash the anchovies on a cutting board.
Put them into a bowl and mix with the olives and worcestershire sauce.
Blend in the olive oil and add all the rest of the ingredients, blending well.
Cover with olive oil and plastic wrap, and chill.
Serve with crackers or as a toppping for pizza or bruschetta with some roma tomatoes and fresh mozzarella.
Preheat oven to 375 degrees F (190 degrees C).
Stir olive oil and tapenade together in a large bowl; add bread cubes and stir to coat. Spread cubes onto a baking sheet.
Bake in preheated oven until golden brown, 8 to 10 minutes. Cool completely before storing in an airtight container.
epper on both sides.
Spread tapenade on 2/3 of each
Preheat oven to 220c (200c fan-forced).
Place pastry sheets one on top of the other on your work surface (that you have dusted with the flour)and roll out to measure a 24cm x 34cm rectangle.
Trim edges for neatness & score with a knife to create a 1.5cm border.
Transfer to baking tray & spread tapenade over pastry.
Arrange the tomatoes over the top & sprinkle with Parmesan.
Bake for 20 minutes or until pastry is puffed & golden.
Remove from oven & scatter the Basil leaves on top.
Slice & serve with a green salad.
ransfer to pizza pan.
Spread tapenade evenly over pizza crust.
ith a little extra-virgin Olive oil.
Bruschetta with
Preheat oven to 425 degrees F. Coat eggplant with 1 teaspoons olive oil. Place eggplant on a baking sheet and roast it 20 minutes or until skin is blistered and brown. Set aside and peel when cool enough to handle.
Place eggplant, olives, anchovies, capers and garlic in a food processor and blend. Once mixture is pureed, drizzle in remaining olive oil. Process until it resembles a rough paste. Serve at room temperature with crackers, pita bread or crostini.
Add garlic cloves to food processor; pulse several times to chop.
Add 1/3 cup parmesan cheese and 1/2 cup bread crumbs along with all other ingredients EXCEPT olive oil.
Pulse to blend well while drizzling 1/3 cup olive oil into the mixture.
Taste; add more parmesan cheese, bread crumbs and oil to your liking.
Let sit at least 30 minutes for flavors to meld. Refrigerate leftovers.
Serve with salt-free bagel-type chips.
oaf and drizzle wth olive oil, from the olive salad you made
nd split to open.
Spread cheese filling evenly on both
Chop olives and pecans or nuts very fine.
Mix well.
Form into large ball and put in refrigerator 24 hours to make firm. Good with chips or spread on half slices of toast.
You can half the recipe.
Mash softened cream cheese with a fork.
Then add mayonnaise and blend well.
Stir in pecans and olives.
(Notice the recipe calls for salad olives; since they are chopped up anyway, don't spend extra money for the more expensive whole ones.)
Add olive juice and dash of pepper, but no salt.
Stir well.
This mixture will be slightly mushy.
Refrigerate for several hours in a covered container and it will become firm.
Put all ingredients, except olive oil in the food processor and pulse until chopped.
Turn processor on low setting and gradually add olive oil until you get a grainy texture.
I stop and start and scrape down the sides as I am going.
I try to add as little oil as possible, but enough to hold the mixture together so it will spread nicely.
Serve with slices of grainy baguette.
This is wonderful and easy.
Let cream cheese stand at room temperature until it's soft. Mash with a fork and add the mayonnaise.
After this is mixed, add pecans and chopped olives.
Mix in olive juice.
Stir well.
This will be mushy, but it's supposed to be.
Put this in a pint jar or other container.
Refrigerate for at least 24 hours.
It will become thick.
A delicious spread.
o serve, toast the bread, spread the spread, scatter anchovies and enjoy!
Mix and spread on bread for finger sandwiches.
Finely chop black olives and 3 Tbsp toasted walnuts in processor. Add olive oil, Dijon mustard, garlic, thyme, oregano, sage and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 c chopped toasted walnuts. Serve on French-bread baguette slices that have been brushed with olive oil and toasted in a 350 degree oven until golden. Makes about 1 1/3 cups.
Spread on party rye or thin white bread.