2/6/2012 Featured Recipes 06 Feb 12

GARLICKY MIXED OLIVES
- from the Millennium Party Book by DK Publishing

  • 7.5 oz. black olives
  • 7.5 oz. pimento-stuffed green olives
  • 3 cloves garlic, sliced
  • 1 cup extra-virgin olive oil
  • Half a lime, sliced
  • A few sprigs of fresh thyme
  • Freshly ground black pepper

Mix all the olives in a bowl, then add the other ingredients, seasoning with black pepper. Mix well, cover with plastic wrap, and chill for at least 48 hours.

 

BRUSCHETTA WITH TOMATOES, BASIL AND OLIVES
- from Good Housekeeping Magazine, August, 1999

  • 1 8-oz loaf French or Italian bread
  • 1 garlic clove, peeled and cut in half
  • 8 ripe small tomatoes (about 1.5 lbs.), chopped
  • ¼ cup Kalamata olives, pitted and chopped
  • ¼ cup loosely packed fresh basil leaves, chopped
  • ¼ cup loosely packed fresh parsley leaves, chopped
  • 3 T extra virgin olive oil
  • ¼ t. salt
  • 1/8 t. coarsely ground black pepper

Preheat the broiler. Cut off ends from loaf of bread; reserve for making croutons another day. Slice loaf diagonally into ½-inch thick slices. Place bread slices in a large jelly roll pan. Place pan in broiler at closest position to heat source and broil about 1 minute on each side or until lightly toasted. Rub 1 side of each toast slice with cut sides of garlic.

In a medium bowl, combine the tomatoes with remaining ingredients. Spoon tomato mixture on top of toast slices. Serve immediately. Makes about 16 bruschetta or 8 appetizer servings.

 

BRUSCHETTA
- from the Millennium Party Book by DK Publishing

  • 1 baguette, sliced
  • 3 T extra-virgin olive oil
  • 2 cloves garlic, minced
  • Freshly ground pepper
  • Toppings:
  • 4 cups mushrooms, from jars or cans
  • 3 T. snipped chives
  • 3 T black olive tapenade
  • 1 c. canned cannellini beans
  • 10 oz. mixed peppers and sun-dried tomatoes in olive oil
  • 2 T chopped fresh oregano
  • 6 slices salami
  • 12 black olives
  • 4 t. mascarpone cheese
  • 3-1/2 oz. mozzarella, sliced
  • Grated zest of 1 lemon
  • Fresh marjoram, to garnish
  • 2 T olive oil

Brush one side of each bread slice with olive oil; sprinkle with garlic, season with pepper, then broil until lightly browned. Turn the slices over, prepare the other side in the same way, and broil.

To serve, either put a selection of toppings in small bowls and let guests help themselves, or make a platter of ready-topped bruschetta as follows:

Drain the mushrooms and arrange on the bruschetta. Season with pepper and garnish with minced chives. Spread the tapenade over the bruschetta and top with drained cannellini beans.

Drain the peppers and sun-dried tomatoes and arrange on the bruschetta. Season and sprinkle with the oregano. Curl each slice of salami and arrange on the bruschetta, garnish with black olives, mascarpone, and oregano. Arrange mozzarella, sprinkle with lemon zest and marjoram, and drizzle with olive oil.