Cream Cheese Tapenade Mediterranean Sandwich Recipes

BAKED OLIVE TAPENADE-CREAM CHEESE SPREAD

Steps:

• Heat oven to 350°F.
• Place block of cream cheese in shallow baking dish sprayed with cooking spray.
• Top with tapenade.
• Bake 15 min.
• Sprinkle with parsley.

MEDITERRANEAN SANDWICH

Steps:

• SANDWICH SPREAD: Set out two slices of bread. Spread one side of one slice with the pesto. In a small bowl, stir together the mayo and sriracha (add slowly and to heat preference). Spread this mayo on the other slice of bread on one side.
• FILLING: Gently press the baby spinach on top of the mayo and Sriracha to secure it in place. Gently press the thinly sliced red onion strips on the side with pesto to secure in place. Sprinkle the feta cheese on top of the red onion and gently press it in. Remember this melts down a bit, so don't skimp! Add the thinly sliced tomatoes on top along with a tiny sprinkle of salt and pepper. Add the well-drained red pepper strips on top. Bring the sandwich piece with the spinach on top of the other.
• COOK: Add sandwich to a panini press or electric grill. Alternatively, add to a dry skillet. For the electric grill: close the lid and cook for 3-5 minutes or until the bread is fully toasted with defined char marks and the cheese is melted. For a panini press: Add the sandwich and cook according to the manufacturer's instructions until golden and cheese is melted, about 3 to 5 minutes. In a skillet: Preheat a dry skillet to medium low. Add the sandwich, then set a pan on top to weigh it down. Cook for 2-3 minutes, flip and cook another 2-3 minutes.

MEDITERRANEAN TAPENADE

Steps:

• Blend olives, anchovy fillets, basil, olive oil, capers, lemon juice, and garlic in a food processor, stopping to scrape dow the sides of the bowl with a spatula as needed to assure ingredients are completely incorporated, until the mixture has the consistency of a coarse paste, 1 to 2 minutes total.

SIMPLE BLACK AND GREEN OLIVE TAPENADE

Steps:

• Add black olives, green olives, garlic, oregano, and capers to a food processor. Pulse until coarsely chopped.
• Add 1 tbsp olive oil and pulse again until it has the texture you want, scraping down the sides when necessary. I like it pretty finely chopped, but not a paste. Add an additional 1 tbsp olive oil if desired.
• Enjoy on sandwiches, turkey and chicken burgers, on crackers or crostini, or any other way you can think of!

CROSTINI - 8 DELICIOUS WAYS!

Steps:

• Preheat oven to 160°C / 320°F (all oven types).
• Brush bread with oil, sprinkle with salt, flip and repeat. Bake 5 minutes.
• Remove, then rub the surface lightly with garlic. Bake for a further 5 minutes until completely crispy, then remove and leave to cool fully before adding toppings.
• Place all ingredients except balsamic glaze in a bowl and gently toss. Taste and add more salt & pepper if desired. Spoon onto crostini, then drizzle with balsamic glaze. Done!
• Mix cream cheese, lemon zest, lemon juice, dill, salt and pepper. Spread on crostini, then fold salmon pieces on top. Top with 3 capers and sprig of dill each. Serve!
• Finely chop antipasto mix. Smear crostini with ricotta, pile on antipasto. Ready!
• Cook prawns: Toss prawns with 1 tbsp oil, garlic, salt and pepper. Preheat large skillet over high heat with 1 tbsp olive oil. Add half the prawns and sauté until just cooked. Remove, then repeat with remaining prawns.
• Cool, then chop into 0.75cm / 1/3" pieces and transfer to bowl. Add 1 tbsp olive oil, eschallots, coriander and lime. Toss, then add more salt and pepper to taste.
• Assemble: Smear crostini with avocado, then spoon on shrimp. Serve! No, wait - Eat one yourself, then serve. Because they'll be gone before you can even put the plate down, trust me! ????
• Spread crostini with goats cheese. Layer strawberry slices. Drizzle with honey just before serving and sprinkle with thyme leaves.
• Spread crostini with as much English Mustard as you dare(!), then cream cheese. Drape with a slice of beef, top with sprig of rocket.
• Mix chopped tapenade ingredients in a small bowl. Set aside for at least 30 minutes to let the flavours meld, then taste and add salt if required.
• Spread crostini with goats cheese. Pile on tapenade. Serve!
• Pea puree: Boil peas per packet directions until soft, then drain well. Transfer to small bowl with high sides. Add garlic, parmesan, olive oil, salt and pepper. Blitz with handheld blender stick until smooth. Stir through mint and lemon juice. Set aside to fully cool.
• Prawns: Peel then chop meat into 0.75 - 1 cm pieces.
• Assemble: Smear crostini with pea puree. Pile on prawn, drizzle with olive oil, sprinkle with parsley and chilli.

CREAM CHEESE & TAPENADE MEDITERRANEAN SANDWICH

Steps:

• 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!