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10
Artichoke & Green
Olive Tapenade
Makes about 3 cups
(about 2 tablespoons per serving)
3 tablespoons extra virgin olive oil
½ teaspoon saffron (loosely packed)
2 cans (about 13 ounces each)
artichoke hearts, well drained* chopped
½ cup drained and halved pitted green
olives (can use pimento-stuffed olives),
chopped
1
⁄
3
cup toasted pine nuts, roughly chopped
3 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice
½ teaspoon finely chopped lemon zest
1 cup mozzarella, shredded (optional)
kosher salt and freshly ground black
pepper to taste
Place olive oil and saffron in a bowl. Stir and
let stand for 20 to 30 minutes. Add chopped
artichoke hearts, chopped olives, pine nuts,
parsley, lemon juice, and zest. Stir to blend. Let
stand for 30 minutes before serving to allow the
flavors to blend. Season to taste with salt and
freshly ground pepper.
*Halve, drain on several layers of paper towels,
then gently press excess moisture from drained
artichoke hearts.
Nutritional information per serving
(made without optional cheese):
Calories 44 (66% from fat) • carb. 3g • pro. 1g
• fat 4g • sat. fat 1g • chol. 0mg • sod. 247mg
• calc. 14mg • fiber 1g
Roasted Mushroom &
Red Pepper Tapenade
Makes about 2 cups
(about 2 tablespoons per serving)
12 ounces cremini mushrooms
8 ounces shiitake mushrooms
(tough stems removed)
2 cloves garlic, peeled and thinly sliced
3 tablespoons extra virgin olive oil
½ teaspoon kosher salt
1
⁄
3
cup chopped roasted red bell pepper
1
⁄
3
cup chopped toasted walnuts
2 tablespoons chopped fresh parsley
crumbled Gorgonzola cheese for
garnish (optional)
Preheat oven to 425°F. Line a baking sheet with
foil. Quarter mushrooms and place in a reseal
-
able food storage bag with sliced garlic, olive
oil, and salt. Shake to coat mushrooms with oil.
Arrange in a single layer on prepared baking
sheet and place in preheated 425°F oven. Roast
until most of the liquid has been given up, about
30 to 40 minutes. Remove from oven and let
cool.
Finely chop roasted mushrooms and garlic.
Place in a medium bowl and stir in roasted red
pepper, walnuts, and parsley. Use to top warm
grilled bruschetta. Garnish with crumbled
Gorgonzola cheese. (Alternatively, Gorgonzola
to taste may be gently stirred into chopped
mushroom mixture.)