Note: I have prepared this appetizer several times using small pieces
f the potatoes, or the tapenade will not stick well when
For the tapenade, blanch garlic cloves in boiling
Prepare the tapenade: In a food processor, combine
Make the tapenade:.
In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
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!
side.
To make the tapenade, in a food processor, combine
To make Tapenade: mix together all the ingredients and set aside.
To make caviar: Prick the eggplant with a fork several times.
Put eggplant on a baking sheet.
Bake at 450\u00b0 for 20 minutes or until skin starts to darken and pulp feels soft.
Let eggplant cool.
Peel the eggplant and chop into coarse chunks.
In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
Adjust seasoning to taste.
Serve the caviar with tapenade and toasted french bread.
Mix all of the tapenade ingredients in a small bowl
ack.
Meanwhile, for the tapenade, process all ingredients in a
heese mixture.
For the tapenade, process all ingredients until almost
nd blade clean.
OLIVE TAPENADE:
Add the garlic and
/3 cup of the tapenade over the rectangle, spreading to
Olive Tapenade -- Chop up the olives both
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.
In a small saucepan, combine the vermouth and shallots.
Simmer until liquid has reduced to 1/4 cup, about 10 minutes.
Strain and discard solids.
Retun the cooking liquid to the pan and add the whipping cream and bring to a boil.
Reduce to low and gradually add the butter, whisking until just melted.
Whisk in the tapenade.
Season.
Prick eggplant with fork and place on baking sheet.
Combine eggplant and next 8 ingredients.
Serve with Tapenade and French bread.
Yield:
3 cups.
urface. Spread with 2 tsp tapenade. Top with a piece of
ach with 1/4 of tapenade, basil leaves and lemon zest
Spread the toasted bread with tapenade.
Heat the oil in a large skillet on medium heat. Cook the cheese until lightly browned on both sides. Top each toast with cheese; sprinkle with oregano.