TAPENADE
Provided by Alton Brown
Categories appetizer
Time 10m
Yield Approximately 1 to 1 1/2 cups
Number Of Ingredients 7
Steps:
- Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
MUSHROOM TAPENADE
A Moroccan mushroom spread that has a tomato base. Serve with a baguette that has been sliced into small pieces. Good vegetarian appetizer.
Provided by Kawaiineko32
Categories Spreads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the stock in a saucepan and bring to a boil. Reduce the heat slightly and cook until reduced by half.
- Heat the oil in a frying pan over medium heat and fry onion and garlic until soft. Add mushrooms and cook 1-2 minutes until softened. Add tomatoes, tomato paste, and tomato sauce and reduced stock. Bring to a boil over high heat, reduce heat and simmer 10-15 minutes or until the mixture thickens. Stir in basil leaves.
Nutrition Facts : Calories 127.6, Fat 7.4, SaturatedFat 1, Sodium 391.7, Carbohydrate 13.5, Fiber 3.3, Sugar 6.7, Protein 5.3
ROASTED RED PEPPER AND MUSHROOM TAPENADE
Tapenade is traditionally a caper-olive paste. However, adding roasted veggies not only makes it more atractive, but also lighter and more flavorful. Serve as an appetizer on pita triangles or low-fat crackers.
Provided by William Uncle Bill
Categories Spreads
Time 35m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
- Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
- Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
- Remove from oven and let cool for 5 minutes.
- Peel red pepper and onion, discarding skins.
- Cut red pepper and onion into chunks.
- Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
- Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
- Cover and chill in refrigerator until ready to serve on pita triangles or crackers.
Nutrition Facts : Calories 173.1, Fat 7.8, SaturatedFat 1.1, Sodium 299.5, Carbohydrate 23.4, Fiber 4, Sugar 4.2, Protein 5.4
MUSHROOM & OLIVE TATINS
This is a versatile dish, starter, main, picnic or snack. It's smart enough for entertaining and easy enough for everyday
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 240C/fan 220C/gas 9. Spread the mushrooms, stalk side up, on 2 baking trays. Drizzle with oil, sprinkle with thyme, then season well. Roast for 12 mins until juicy.
- Take two 15cm sandwich cake tins. Unravel the pastry, then using the tin as a guide, cut two circles. It's best to put the tins on the pastry before cutting to get the best possible fit - you may need to patch one of the rounds slightly with some pastry trimmings.
- Arrange the mushrooms, overlapping (one up, one down) in the tins and scatter with pine nuts and olives. Spread tapenade over one side of the pastry, then place, tapenade side-down, on top of the mushrooms.
- Bake for 15 mins, then tip onto plates. To serve, combine the oil, vinegar, pine nuts, olives and rocket and pile on top of the tarts.
Nutrition Facts : Calories 822 calories, Fat 67 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.95 milligram of sodium
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