Wolfgang Puck BBLFP050 - Manual (Page 15)

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Tapenade
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 next page), 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 Mixing Bowl 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
Oven-Dried Tomatoes
Makes 1 1/4 cups
INGREDIENTS
About 1 2 medium Roma tomatoes (2 pounds)
3/4 cup extra virgin olive oil, plus additional oil
1 teaspoon fresh thyme leaves, minced
6 cloves garlic, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
METHOD
1 Preheat the oven to 250 degrees F.
2 In a pot of boiling water, blanch tomatoes for about 15 seconds.
Drain and refresh in ice water. Drain water, peel, core and cut
tomatoes into quarters and remove seeds.
3 Line a baking tray with parchment paper. Place tomatoes quarters
on the tray, cut side down. Drizzle with 1/4 cup of olive oil. Sprinkle
with thyme and garlic. In a small bowl, combine salt, pepper and
sugar and sprinkle evenly over the tomatoes.
4 Bake tomatoes until they begin to shrivel, about 1 hour. When
tomatoes are cool enough to handle, transfer to a container and
pour remaining 1/2 cup of olive oil over them. Cover, refrigerate and
use as needed.
Recipe Courtesy Wolfgang Puck
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