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26
Black and Green Tapenade
with Goat Cheese Crostini
Makes 1 heaping cup
Crostini are thin versions of the classic Italian Bruschetta. Tapenade is
the great olive spread of Provence. It's a perfect combination.
INGREDIENTS
For the Tapenade
1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes (see separate recipe opposite page),
drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
For the Crostini
1 loaf crusty French bread, cut into slices on a bias
Goat cheese
METHOD
1 In your food processor fitted with the Processing Blade, combine
all the ingredients for the tapenade except the olive oil. Using the
pulse button, process until coarsely chopped and well blended.
Continue to process, slowly adding the olive oil. Refrigerate in a
covered container. Use as needed for up to 1 month.
2 Preheat oven to 400 degrees F.
3 Place bread slices on a cookie sheet and bake for 5 minutes, or until
lightly toasted.
4 Spread crostini toast with a thin layer of goat cheese, and then add
tapenade. Serve immediately.
Recipe courtesy Wolfgang Puck
25
Spinach Artichoke Dip
Makes about 2 cups, 4 - 6 servings
Who said dip has to be a trip back to the fifties and a bunch of canned
ingredients blended with cream cheese? Creamy mascarpone, goat
cheese and Parmesan combine with artichokes and spinach to make
this fabulous party dip. All it needs is hot, crusty French bread as an
accompaniment to make a great summer appetizer or hors d’oeuvre.
INGREDIENTS
3 bunches spinach, washed,
stems removed
1 10 - ounce package
frozen artichoke hearts, thawed
1 cup mayonnaise
1/3 cup mascarpone cheese
1/3 cup crème fraiche
1/4 cup freshly grated
Parmesan cheese
2 tablespoons goat cheese
METHOD
1 In large metal sieve, blanch one bunch of spinach for about 1 minute
in large pot of boiling water. Transfer in sieve to bowl of iced water
and leave for 30 seconds. Remove sieve from water and with the
back of a large metal spoon drain out excess water. Set aside.
Repeat with remaining bunches of spinach.
2 Place artichokes in bowl of your food processor fitted with the
Processing Blade. Process for about 5 to 7 seconds or until very
coarsely chopped. Pre-heat oven to 375 degrees F.
3 Add mayonnaise, mascarpone cheese, crème fraiche, Parmesan,
goat cheese, roasted garlic, lemon juice, salt and pepper. Process for
another 5 seconds or until combined.
4 Add blanched spinach and pulse a few times or until well blended.
The dip should still have some texture and not be completely
smooth. Spoon into a shallow ovenproof dish.
5 In small bowl combine all ingredients for topping and sprinkle over
spinach dip. Bake in a 350 degrees F oven for about 15 to 20
minutes or until heated through and top is golden brown. Serve hot
surrounded by slices of crispy French bread or crackers.
Recipe courtesy Wolfgang Puck
2 tablespoons roasted garlic
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
Topping
1/4 cup freshly grated Parmesan cheese
2 tablespoons breadcrumbs
1/4 teaspoon paprika
HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 25