Cream Cheese Tapenade Mediterranean Sandwich Recipes

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BAKED OLIVE TAPENADE-CREAM CHEESE SPREAD



Baked Olive Tapenade-Cream Cheese Spread image

Transform a package of cream cheese into something extra special with ready-to-use olive tapenade. Bake in the oven for 15 minutes for a tasty olive tapenade appetizer.

Provided by My Food and Family

Categories     European

Time 20m

Yield 10 servings, 2 Tbsp. each

Number Of Ingredients 3

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/2 cup tapenade
2 Tbsp. chopped fresh parsley

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.

Nutrition Facts : Calories 110, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

MEDITERRANEAN SANDWICH



Mediterranean Sandwich image

An easy vegetarian Mediterranean Sandwich with a bit of a kick! Hearty bread is piled with fresh basil pesto, lots of veggies, and creamy feta cheese. This recipe is for one sandwich, but can be scaled to make as many sandwiches as you'd like!

Provided by Chelsea Lords

Categories     lunch     Protein Shake     Sandwich     Vegetarian

Time 15m

Number Of Ingredients 10

2 pieces hearty wheat bread ((I like Dave's Killer Bread))
2 tablespoons fresh basil pesto ((I like Rana's fresh basil pesto))
1 tablespoon real mayo ((I like Best Foods/Hellmans))
1/2 teaspoon Sriracha sauce
1/4 cup lightly packed baby spinach
10 very thinly sliced red onion strips
3-4 tablespoons crumbled feta cheese
4 slices Campari tomatoes
Small sprinkle fine sea salt and pepper
6 strips jarred roasted red pepper, (well drained (See Note 1))

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.

Nutrition Facts : ServingSize 1 sandwich, Calories 493 kcal, Carbohydrate 30.8 g, Protein 13.8 g, Fat 32.8 g, Cholesterol 30.8 mg, Sodium 942.6 mg, Fiber 7.9 g, Sugar 9.6 g

MEDITERRANEAN TAPENADE



Mediterranean Tapenade image

A Mediterranean-flavored dip. Serve with crostini.

Provided by Karen Zoff

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 12

Number Of Ingredients 7

8 ounces pitted mixed olives, rinsed
2 anchovy fillets, rinsed
3 leaves fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons capers
1 tablespoon lemon juice
1 clove garlic, minced

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.

Nutrition Facts : Calories 75.1 calories, Carbohydrate 2 g, Cholesterol 0.6 mg, Fat 7.2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 0.9 g, Sodium 371.3 mg

SIMPLE BLACK AND GREEN OLIVE TAPENADE



Simple Black and Green Olive Tapenade image

This simple black and green olive tapenade recipe is an easy, savory spread you can make in about five minutes! Serve with crostini or use as a sandwich topping!

Provided by Caroline Lindsey

Categories     Condiment

Time 5m

Number Of Ingredients 6

1 6-oz can black olives
1 5.5-oz jar green olives with pimentos
1 clove garlic (sliced)
1 tsp dried oregano
1 tbsp capers
1-2 tbsp olive oil

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!

Nutrition Facts : Calories 76 kcal, Carbohydrate 2 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Sodium 662 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CROSTINI - 8 DELICIOUS WAYS!



Crostini - 8 delicious ways! image

Recipe video above. 8 fabulous Crostini topping ideas, with an emphasis festive holiday vibes! These irresistible party bites have it all: Colour, Christmas flavours, are easy to make in large batches, and are economical.The Crostini bread can be made days in advance; they stays crispy for ages!Quantity - specific for each Topping in ingredients list.

Provided by Nagi

Categories     Finger Food     Party Food

Number Of Ingredients 52

30 slices artisan type baguette or French stick (, cut 0.5cm / 1/4-inch thick on the diagonal (Note 1))
3 tbsp extra virgin olive oil
salt
1 garlic clove (, cut in half)
350g/ 12 oz baby bocconcini ((small ones), cut into 8 (Note 2))
400g/ 14 oz cherry tomatoes (, cut into 8 (Note 3))
1/2 cup (packed) basil leaves (, finely sliced)
3 tbsp extra virgin olive oil
3/4 tsp salt and pepper (, each)
4 tbsp balsamic glaze (, store bought or homemade)
250g/ 8oz spreadable cream cheese ((or creme fraiche, Note 4))
2 tsp lemon zest
2 tbsp lemon juice
1 tsp salt and pepper (, each)
1/3 cup dill (, finely chopped)
500g/ 1 lb smoked salmon (, cut into 2cm / 4/5" x 7.5cm / 3" strips)
75g/ 2.5oz baby capers
30 dill sprigs (, for garnish)
250g/ 8 oz ricotta (, or similar (smooth easiest to spread))
500g/ 1 lb antipasto mix - olives ((pitted), peppers, sun dried tomato, artichokes)
500g/1 lb prawns/shrimp (, peeled and deveined)
2 garlic cloves (, minced)
1/2 tsp each salt and pepper
3 tbsp olive oil (, separated)
2 eschallots/French onions (, finely chopped)
1/4 cup coriander/cilantro leaves (, finely chopped)
2 tbsp lime juice
2 avocados (, halved and seed removed)
160g / 5.5 oz goats cheese (, softened (or cream cheese, Danish feta or a good smooth ricotta))
14 - 16 ripe strawberries (, sliced 3mm / 1/8" thick)
2 tbsp honey
2 tsp fresh thyme leaves
2 tsp Hot English Mustard (or more, if you're brave!)
160g / 5.5 oz goats cheese (, softened (or cream cheese, Danish feta or a good smooth ricotta))
180g / 6oz rare roast beef (, shaved or finely sliced)
16 baby rocket/arugula leaf (, for garnish)
1/2 cup parsley (, finely chopped)
1/2 cup dried cranberries (, separated (they tend to stick together))
1/4 cup pitted black olives (, finely chopped)
1/4 cup pitted green olives (, finely chopped)
1/4 cup almonds (preferably blanched) (, finely chopped)
2 tbsp extra virgin olive oil
150g / 5oz frozen peas
1/2 small garlic clove (, minced)
2 tbsp parmesan (, finely grated)
1/4 tsp each salt and pepper
250g / 8oz cooked peeled prawns/shrimp ((500g/1lb cooked whole, Note 5))
2 tbsp mint leaves (, finely chopped)
2 tsp lemon juice
extra virgin olive oil (, for drizzling)
1 tbsp parsley (, finely chopped)
1 tbsp large red chilli (cayenne peppers) (, deseeded and finely chopped)

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



Cream Cheese & Tapenade Mediterranean Sandwich image

MUST TRY!!! I had a sandwich similar to this at a cafe and it was very yummy! Adjust measurements to your preference. Some may find tapenade very salty and may want to use less.

Provided by anmwong

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 baguette or 1 bread, of choice
1/4 cup tapenade or 1/4 cup black olive paste
1/4 cup cream cheese
1 cup greens, of your choice
1/2 cup artichoke heart
1/2 cup roasted red pepper
1 tomatoes, sliced

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!

Nutrition Facts : Calories 809.2, Fat 9.8, SaturatedFat 4.1, Cholesterol 15.9, Sodium 1613.5, Carbohydrate 149.5, Fiber 8.5, Sugar 8, Protein 32

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