Black Olive And Goat Cheese Sandwiches Recipes

BLACK OLIVE AND GOAT CHEESE SANDWICHES

Steps:

• 1. Lay the tortillas in front of you. Spread 1/4 cup of the goat cheese over the center portion of each tortilla. Spread 1 generous tablespoon of the tapenade over the goat cheese.
• 2. Cut each pepper half into 6 strips and lay 3 strips along the center of each tortilla. Top the pepper with some frisée.
• 3. Fold two sides of the tortilla over the frisée, then roll up the tortilla. Cut each wrap crosswise into 4 pieces and serve from a platter.

GARDEN GRILLED CHEESE SANDWICHES WITH BLACK OLIVE MAYONNAISE

Steps:

• Preheat grill.
• Brush both sides of the bread with olive oil. Place 4 slices of bread on a baking sheet and place 2 slices of fontina, 4 slices of pepper, artichokes and arugula on each slice of bread. Top each slice with the remaining 4 slices of bread and grill for 3 to 4 minutes on each side, or until golden brown and the cheese has melted.
• Black Olive Mayonnaise: Place all ingredients in a food processor and process until smooth. Serve with sandwiches.

PASTA WITH GOAT CHEESE AND BLACK OLIVES

Steps:

• Bring a large pan of salted water to the boil.
• Add the penne and cook until al dente, around 10 minutes.
• Meanwhile, mix together the garlic, anchovy and olive oil into a paste.
• Drain the cooked pasta and transfer to a large bowl. Toss with the garlic paste, chopped olives and goat cheese. Season with freshly ground pepper.
• Drizzle with olive oil and sprinkle with parsley. Serve at once.

WARM GOAT CHEESE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
• Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

BLACK OLIVE & GOAT'S CHEESE TARTLETS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Unwrap the puff pastry and, using a 5cm cutter, cut out 20 rounds (you may need to re-roll the pastry trimmings to get 20 circles). Now use a slightly smaller cutter to make a light dent in the pastry, creating a rim. Use a fork to make a few pricks in the centre of the pastry; this will stop it from rising, while letting the outer rim puff up.
• Place the pastry discs on a baking sheet and brush all over with the egg. Crumble the goat's cheese in the centre of each tartlet and scatter over the olives. Can be made up to this point up to 2 days ahead and kept in the fridge. Cook for 15-18 mins until the pastry is puffed and golden brown. Sprinkle with parsley before serving.

SWEET POTATO AND GOAT CHEESE GRATIN WITH BLACK OLIVES

Steps:

• Preheat the oven to 350 degrees. If you are using an aluminum baking sheet, cover the bottom with parchment paper or Silpat, so that the potatoes won't discolor and turn brown while baking. If you are using a ceramic or stainless-steel baking sheet, you don't need to cover the bottom. Slice each sweet potato in half, lengthwise, and place face down on the tray. Bake until they are soft, about 35 to 45 minutes. Remove and allow to cool.
• Increase the heat in the oven to 400 degrees, place the pitted olives on a small baking sheet, and bake until they become hard and brittle, about 20 to 25 minutes.
• While the olives are baking, place a medium-size sauté pan with a heavy bottom over medium heat. Add the butter and brown it until it turns a hazelnut color and has a nutty fragrance, about 5 to 6 minutes. Add the chopped shallots and allow to cook for about 3 minutes until translucent. Be careful not to burn the butter.
• When the sweet potatoes are cool, scoop out the insides and place in a bowl. Pour the butter and shallot mixture over the sweet potatoes, and mix. Season with salt and pepper, to taste, going lightly on the salt since the olives, which are added at the end, are salty. Place the sweet potato mix in a baking dish so that the sweet potatoes are one-inch thick. Spread the creamy goat cheese, in shallow dollops, over the sweet potatoes so that the sweet potatoes are clearly visible, at the edges and elsewhere. Bake at 400 degrees until the cheese and potatoes start to brown in some spots, about 15 minutes. The gratin won't brown like a traditional potato gratin; the colors of the sweet potatoes and the goat cheese will still be very present, but the goat cheese will turn beige, and the potatoes will begin to brown a bit.
• Once the olives are cool, chop them finely, and mix with the olive oil and the chopped basil. Spoon the olive mixture over the sweet potatoes and serve.

GOAT CHEESE & BLACK OLIVE MASHED POTATOES

Steps:

• Boil the potatoes with the thyme for 10 minutes.
• Add the garlic and cook until potatoes are tender (about 5-10 minutes more).
• Reserve 1/3 cup potato water.
• Drain the potatoes and garlic.
• Mash potatoes and garlic until smooth.
• Stir in cream, goat cheese, olives, olive oil salt and pepper.
• If the texture is too stiff, stir in a little of the reserved potato water to make them fluffy.