Wolfgang Puck BFPR0040 - Manual (Page 13)

24
Black and Green Tapenade
with Goat Cheese Crostini
Crostini are thin versions of the classic Italian Bruschetta. Tapenade is
the great olive spread of Provence. It’s a perfect combination.
Makes 1 heaping cup
INGREDIENTS
For the Tapenade
1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup oven-dried tomatoes (see recipe p. 24), drained
1 tablespoon capers
1 clove garlic
1 anchovy fillet
1/2 tablespoon fresh basil leaves, chopped
1/2 tablespoon fresh thyme leaves, chopped
1/2 tablespoon fresh flat-leaf parsley leaves, chopped
1/4 tablespoon fresh oregano leaves, chopped
1/4 cup extra-virgin olive oil
For the Crostini
1 loaf crusty French bread, cut into slices on a bias
Goat cheese
METHOD
1 In the Food Processor fitted with the Chopping blade, combine all
the ingredients for the Tapenade except the olive oil. Using the
PULSE button, process until coarsely chopped and well blended.
Continue to process, slowly adding the olive oil. Refrigerate in a
covered container. Use as needed for up to 1 month.
2 Preheat oven to 400 degrees F.
3 Place bread slices on a cookie sheet and bake for 5 minutes, or until
lightly toasted.
4 Spread crostini toast with a thin layer of goat cheese, and then add
tapenade. Serve immediately.
Recipe Courtesy Wolfgang Puck
23
Asian Vinaigrette
This simple dressing gives a light yet rich Asian flavor to salad
greens. You'll find rice wine vinegar and toasted sesame oil in the
Asian foods section of well-stocked markets.
Makes 1/2 cup
INGREDIENTS
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted Asian sesame oil
Juice of 1/2 lemon
Salt
Freshly ground black pepper
METHOD
1 In the Food Processor fitted with the Chopping blade combine the
vinegar, soy sauce, peanut oil, sesame oil, and lemon juice.
2 Season to taste with salt and pepper.
Recipe Courtesy Wolfgang Puck
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