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Roasted Garlic and Onion Spread
So simple to make, this sweet spread goes well with crostini.
Makes 1½ cups
6 garlic cloves, peeled
2 Vidalia (or Spanish) onions, quartered
2 tablespoons extra virgin olive oil
¾ teaspoon sea or kosher salt, divided
1 tablespoon honey
3 tablespoons fresh parsley
¾ teaspoon freshly ground black pepper
3 tablespoons grated Parmesan
Preheat oven to 450°F.
Toss garlic and onions in a large bowl with the oil, ¼ teaspoon of salt
and the honey. Spread on a foil-lined baking sheet and roast for about 25
minutes, or until vegetables are medium browned, but not burnt.
Insert the blade assembly in the prep bowl. Add the parsley and pulse
about 5 to 6 times until chopped. Add the roasted vegetables and
remaining ingredients. Pulse 2 to 3 times and then process until completely
homogenous.
Adjust seasoning to taste.
Nutritional information per serving (2 tablespoons):
Calories 45 (54% from fat) • carb. 4g • pro. 1g • fat 3g
sat. fat 1g • chol. 0mg • sod. 200mg • calc. 22mg • fiber 0g
Tapenade
A traditional French condiment, serve alongside crackers
or a nice crusty bread.
Makes 1 cup
1 garlic clove
2½ tablespoons fresh parsley
1 cup pitted black olives (Niçoise work very well)
1
⁄
3
cup pitted green olives
1½ tablespoons capers, drained and rinsed
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Insert the blade assembly in the prep bowl. Add the garlic and parsley
process for 5 seconds; scrape the work bowl. Add the olives and capers;
pulse 10 times to chop. Add the pepper and oil; process for 10 to 15
seconds, or until a thick paste forms.
Nutritional information per serving (1 tablespoon):
Calories 30 (87% from fat) • carb. 1g • pro. 0g • fat 3g
sat. fat 0g • chol. 0mg • sod. 120mg • calc. 12mg • fiber 0g
Roasted Pepper Tapenade
Makes 1 cup
½ red bell pepper
½ yellow pepper
½ orange pepper
2 garlic cloves
½ shallot, cut into 1-inch pieces
2 tablespoons fresh parsley
1 green onion, cut into 1-inch pieces
1
⁄
3
cup pitted black olives
1 tablespoon capers, drained and rinsed
1 teaspoon fresh lemon juice
1 tablespoon toasted pine nuts
pinch sea or kosher salt
¼ teaspoon freshly ground black pepper
Preheat oven to 450°F.
Line a baking sheet with foil and lay peppers flat, skin side up. Roast on
the upper rack until skins are just starting to brown, about 25 minutes
– be sure not to roast too much so the colors of the peppers stay vibrant
and that they do not get too soft. Once taken out of the oven, cover the
peppers with another sheet of foil and let sit about 10 minutes. After the
10 minutes, peel off the skins and discard. Cut peppers into 1-inch pieces;
reserve.
While the peppers are roasting, start to prepare the tapenade.
Insert the blade assembly in the prep bowl. Place garlic and shallot in the
prep bowl and process for 10 to 15 seconds; scrape bowl. Add parsley
and green onions; pulse 4 to 5 times, until roughly chopped. Add the olives
and pulse an additional 4 to 5 times, or until chopped. Add the reserved
peppers and capers; pulse until chopped, about 4 times. Add the remaining
ingredients and pulse 2 to 3 times to combine.
Adjust seasoning to taste. Serve with crackers or crostini.