ROAST TURKEY BREAST WITH FIG-OLIVE TAPENADE
Provided by Melissa Clark
Categories dinner, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the figs in a bowl and cover with boiling water. Let sit for 5 minutes, then drain and coarsely chop. In a food processor, combine the figs, olives, lemon juice, garlic and anchovies. With the motor running, slowly drizzle in the oil, and process until the mixture becomes a paste.
- If the breast is tied up, untie it and pat dry; season with salt and pepper. If your turkey breast has not already been pounded, pound it until 3/4-inch-thick to increase the surface area. Coat it with half the paste (reserve the remaining paste for serving). Roll up the turkey and secure it with kitchen twine. Let it rest for at least 30 minutes at room temperature or up to 24 hours, covered, in the refrigerator.
- When you are ready to cook, heat the oven to 375 degrees. Place on a foil-lined baking sheet. Roast, turning once halfway through, until an instant-read thermometer inserted in the center of the turkey reads 160 degrees, 45 minutes to 1 hour (it will continue to cook as it cools). Let stand 10 minutes before untying and slicing. Serve with remaining tapenade and mayonnaise on the side.
Nutrition Facts : @context http, Calories 368, UnsaturatedFat 15 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 6 grams
FIG AND OLIVE TAPENADE
Make and share this Fig and Olive Tapenade recipe from Food.com.
Provided by sofie-a-toast
Categories Spreads
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.
- In a food processor or with an immersion blender, pulse the pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Season with black pepper and salt, if necessary. (The spread can be thinned with a bit of the reserved fig poaching liquid.).
- Serve tapenade with slices of baguette or pita triangles that have been lightly brushed with olive oil and perhaps sprinkled with salt and fresh thyme, or a dusting of chili powder, then toasted on a baking sheet in the oven until nice and crisp.
FIG-OLIVE TAPENADE
Provided by David Lebovitz
Categories Condiment/Spread Fruit Olive Vegetable Fig
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 1. In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender. Drain.
- 2. If using a mortar and pestle, mash the olives with the garlic, capers, anchovies, mustard, and rosemary. (Sometimes I chop the olives first, which means less pounding later.) Pound in the figs. Once they are broken up, stir in the lemon juice and olive oil. Season with salt and pepper.
- 3. If using a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you've achieved a chunky-smooth paste. Don't overdo it; good tapenade should be slightly rough. Season with salt and pepper, if necessary.
FIG AND OLIVE TAPENADE
This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Provided by Anonymous
Categories Appetizers and Snacks Vegetable Olives
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
- Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g
FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON
Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
- In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
- Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.
BLACK OLIVE AND FIG TAPENADE
Make and share this Black Olive and Fig Tapenade recipe from Food.com.
Provided by Outta Here
Categories Spreads
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Put all ingredients in blender or food processor and pulse until blended to desired consistency.
- Serve at room temperature.
Nutrition Facts : Calories 628.1, Fat 41.9, SaturatedFat 5.8, Sodium 539.9, Carbohydrate 69, Fiber 11.6, Sugar 48.2, Protein 4.2
OLIVE, FIG, AND HONEY TAPENADE
In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.
More about "fig olive tapenade recipes"
FIG AND OLIVE TAPENADE | THRIFTY FOODS RECIPES
From thriftyfoods.com
BEST FIG AND OLIVE TAPENADE RECIPE - HOW TO MAKE TAPENADE
From food52.com
Reviews 51Servings 8Cuisine ItalianCategory Appetizer
FIG AND OLIVE TAPENADE - CTV
From more.ctv.ca
Servings 1Total Time 10 mins
OLIVE AND FIG TAPENADE - GARDEN THERAPY
From gardentherapy.ca
OLIVE TAPENADE, FIG AND OLIVE TAPENADE AND SUNDRIED TOMATO …
From veets.com.au
BLACK OLIVE TAPENADE WITH FIGS AND ROQUEFORT - THE DARING GOURMET
From daringgourmet.com
FIG AND ROSEMARY BLACK OLIVE TAPENADE - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
10 BEST OLIVE TAPENADE PASTA RECIPES | YUMMLY
From yummly.com
FIG AND OLIVE TAPENADE RECIPES - COOKEATSHARE
From cookeatshare.com
FIG & OLIVE TAPENADE RECIPE - HOUSE & HOME
From houseandhome.com
FIG AND OLIVE TAPENADE - PLAIN.RECIPES
From plain.recipes
FIG AND OLIVE TAPENADE DELICIOUS RECIPE - BHELDI BLOGS
From bheldi.com
OLIVE AND FIG TAPENADE - LESLEY STOWE RAINCOAST CRISPS
From lesleystowe.com
FIG OLIVE TAPENADE - FAIR SHARES
From fairshares.org
FIG AND OLIVE TAPENADE CROSTINI WITH WALNUTS - PINCH ME, I'M EATING
From pinchmeimeating.com
BEST FIG-OLIVE TAPENADE RECIPE - HOW TO MAKE FIG-OLIVE TAPENADE
From 177milkstreet.com
FRENCH FIG OLIVE TAPENADE - SIMPLE NOURISHED LIVING
From simple-nourished-living.com
HOMEMADE GIFT RECIPE TO GIVE OR KEEP: FIG & OLIVE …
From thekitchn.com
FIG & OLIVE TAPENADE – THE WANDERING CHEW
From wanderingchew.ca
14 OLIVE TAPENADE RECIPES FOR PASTA, BREADS, AND MORE - CO
From brit.co
OLIVE AND FIG TAPENADE - LESLEY STOWE RAINCOAST CRISPS
From lesleystowe.com
OLIVE AND FIG TAPENADE - DUNLOP BROTHERS FAMILY COOKBOOK
From dunlopbrothers.ca
OLIVE TAPENADE RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
FIG & OLIVE TAPENADE
From weolive.com
OLIVE AND FIG TAPENADE RECIPE : SBS FOOD
From sbs.com.au
FIG AND BLACK RIPE OLIVE TAPENADE - THREE MANY COOKS
From threemanycooks.com
FIG AND BLACK OLIVE TAPENADE CROSTINI - POETRY OF SPICES
From poetryofspices.com
OLIVE AND FIG TAPENADE - DUNLOP BROTHERS FAMILY COOKBOOK
From dunlopbrothers.ca
BLACK OLIVE TAPENADE WITH FIGS & ROSEMARY - A VIRTUAL VEGAN
From avirtualvegan.com
FIG & OLIVE TAPENADE - HAPPY BELLY AFTER
From happybellyafter.com
FIG & OLIVE TAPENADE WITH BRIE | TASTEALOTTA PREMIER OLIVE OIL ...
From tastealotta.com
BLACK OLIVE TAPENADE WITH FIGS AND MINT RECIPE - FOOD & WINE
From foodandwine.com
VALERIE’S FIG AND OLIVE TAPENADE WITH SUN-DRIED TOMATOES
From feastonthecheap.net
FIG-OLIVE TAPENADE | DINNERS AND DREAMS
From dinnersanddreams.net
FIG AND OLIVE TAPENADE RECIPE - THE HOT PLATE - YOUTUBE
From youtube.com
DRIED FIG AND OLIVE TAPENADE – BRAIN HEALTH KITCHEN
From brainhealthkitchen.com
OLIVE AND FIG TOAST - JOANNE WEIR
From joanneweir.com
KALAMATA OLIVE AND FIG TAPENADE RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love