Mixed Olive And Pine Nut Tapenade With Olive Bread Recipes

MIXED OLIVE AND PINE NUT TAPENADE WITH OLIVE BREAD

Steps:

• 1. In a food processor, pulse olives and pine nuts. I personally did not have a food processor at hand, so I minced it all manually.
• 2. Add garlic and parmesan cheese.
• 3. Serve with olive bread, either homemade with the following recipe or can be purchased from most bakeries. If short on time, any baguette would work.
• 1. Activating yeast: Dilute the dry yeast with the sugar and 3 tablespoons of warm water. Let the yeast mixture rest for 5 minutes. The yeast is active if the mixture expands and bubbles up.
• 2. Making the dough: (1) Add the water, olive oil, thyme, and salt to the yeast mixture. (2) Gradually add the flour to the mixture until the flour is completely diluted. You will end up with a sticky dough. (3) Add the olives to the dough. (4) Cover the dough and let it rest in a warm place for 30 minutes.
• 3. Kneading the dough: (1) After 30 minutes, the dough doubles in volume. Sprinkle generously flour on your working area and place the dough over it. (2) Sprinkle the dough with flour and knead for the next 10 minutes using the palm of your hand. Add flour to the dough when needed until you end up with a malleable non-sticky dough. (3) Shape your bread. You can make round bread by flattening a ball of dough the size of your fist. To make French Baguette, flatten the dough into a disk using a rolling pin, then wrap the disk into a roll. (4) Transfer the bread to a baking pan covered with parchment paper. (5) Cover the bread and let them rest in a warm place for 30 minutes.
• 4. Baking the bread: Preheat your oven to 420 F degrees. Place your baking pan in the lower third of the oven and let them bake for 30 minutes or until done.
• 1. Preheat oven to 350 degrees.
• 2. Arrange bread slices on baking sheet; brush with oil.
• 3. Bake until golden, 15 to 20 minutes, rotating sheets halfway through to cook evenly.
• 4. Place a spoonful of tapenade onto the crostini.
• 5. Serve on a platter.

MIXED OLIVE TAPENADE

Steps:

• Combine all ingredients in a food processor.
• Pulse 10 times or until olives are finely chopped.
• Serve with toasted baguettes brushed with olive oil and garlic or freshly made pita chips.

OLIVE PESTO TAPENADE

Steps:

• Place pine nuts in a heated, dry saute pan. Cook until lighly browned and fragrant, about 5-8 minues. Stir continually until done. Place in a food processor.
• Add the remaining ingredients to the food processor with the nuts. Pulse until well blended.
• Serve on crust bread slices, pita chips or crackers.

MIXED-OLIVE TAPENADE

Steps:

• Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving.