Open Faced Baguette With Prosciutto And Green Olive Tapenade Recipes

GREEN-OLIVE AND CAPER TAPENADE

Green-Olive and Caper Tapenade image

Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 3/4 cup

Number Of Ingredients 6

Ingredients

1 cup, about 4 1/2 ounces, green olives, pitted
5 anchovy fillets
3 tablespoons capers
1 small clove garlic, peeled
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper

Steps:

Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.

GREEN OLIVE AND ALMOND TAPENADE

Green Olive and Almond Tapenade image

Provided by Amy Sue Keck

Categories Condiment/Spread Food Processor Nut Olive No-Cook Lemon Almond Spring Gourmet California

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 1/2 cups brine-cured green olives (10-ounce jar), pitted
1/2 cup fresh parsley
1/4 cup slivered almonds, toasted
2 tablespoons fresh lemon juice
2/3 cup olive oil
Accompaniment: carrot sticks, toasted pita wedges, or toasted baguette slices

Steps:

Blend olives, parsley, almonds, and lemon juice in bowl of a food processor, scraping down side occasionally, until finely chopped. Add oil in a stream with motor running to form a paste.

OPEN-FACED BAGUETTE WITH FIG MARMALADE AND BLUE CHEESE

Open-Faced Baguette with Fig Marmalade and Blue Cheese image

Sweet figs balance sharp blue cheese in this sophisticated hors d'oeuvre from chef Pierre Schaedelin. Also Try: Open-Faced Baguette with Cured Salmon and Sauce TartareOpen-Faced Baguette with Mushrooms and ArtichokesOpen-Faced Baguette with Prosciutto and Green Olive Tapenade

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 4

Ingredients

1 thin baguette
3 tablespoons olive oil
Homemade Fig Marmalade, or 1 (8.5-ounce) jar store-bought fig jam
4 ounces Gorgonzola or Roquefort cheese, cut into 1/4-inch-thick slices

Steps:

Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut-side up; drizzle cut sides with olive oil. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
Divide jam evenly between baguette halves and spread to cover. Top each half with cheese and serve.

OPEN-FACED BAGUETTE WITH PROSCIUTTO AND GREEN OLIVE TAPENADE

Open-Faced Baguette with Prosciutto and Green Olive Tapenade image

Treat party guests to the classic Italian combination of prosciutto, Parmesan, and green olives with this easy-to-make hors d'oeuvre from chef Pierre Schaedelin. Also Try: Open-Faced Baguette with Cured Salmon and Sauce TartareOpen-Faced Baguette with Fig Marmalade and Blue CheeseOpen-Faced Baguette with Mushrooms and Artichokes

Provided by Martha Stewart

Categories Appetizers

Number Of Ingredients 8

Ingredients

1 thin baguette
1/4 cup Herbed Butter Spread
2 red bell peppers
1 cup pitted green olives, drained and patted dry
4 anchovy fillets, rinsed and patted dry
2 teaspoons olive oil
7 slices prosciutto
Shaved Parmesan cheese, for garnish

Steps:

Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut side up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and chop. Set aside.
Place olives in the bowl of a small food processor; pulse until finely chopped. Add anchovies and pulse to combine. Scrape down sides of processor and add olive oil and peppers; pulse to combine.
Divide olive mixture evenly between baguette halves, spreading to cover. Top each half with prosciutto slices and garnish with cheese; serve.

OPEN-FACE PROSCIUTTO, FRESH RICOTTA, AND RED-ONION MARMALADE SANDWICHES

Open-Face Prosciutto, Fresh Ricotta, and Red-Onion Marmalade Sandwiches image

An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.

Provided by Bon Appétit Test Kitchen

Categories Sandwich Onion Quick & Easy High Fiber Lunch Ricotta Fall Winter Prosciutto Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil, divided
4 cups thinly sliced red onions
1 tablespoon golden brown sugar
1/4 cup balsamic vinegar
Pinch of dried crushed red pepper
4 1/2-inch-thick slices crusty bread (each 4x6 inches)
8 thin slices prosciutto
1 cup fresh ricotta cheese
Fresh rosemary sprigs

Steps:

Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add onions and sugar. Cook until dark brown and tender, stirring frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook until mixture is thick, about 1 minute. Season marmalade generousl to taste with salt and pepper.
Meanwhile, preheat oven to 425°F. Arrange bread on baking sheet. Brush with remaining 2 tablespoons oil; sprinkle with salt. Bake until crusty, about 8 minutes.
Overlap 2 prosciutto slices on each toast. Top with 1/4 cup cheese, then marmalade. Garnish with rosemary.

MOZZARELLA AND PROSCIUTTO SANDWICHES WITH TAPENADE

Mozzarella and Prosciutto Sandwiches with Tapenade image

This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.

Provided by Nancy Silverton

Categories Sandwich Cheese Olive Pork No-Cook Quick & Easy Back to School Lunch Fall Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 1/2 teaspoons chopped anchovy fillet
1 teaspoon capers (preferably salt-packed), rinsed, chopped
1 garlic clove, minced
1 teaspoon finely grated lemon peel
1/2 teaspoon finely grated orange peel
1 1/4 cups Niçoise olives, pitted, divided
1/4 cup extra-virgin olive oil plus additional for brushing and drizzling
1 tablespoon (packed) chopped fresh basil plus 24 whole leaves for garnish
24 basil leaves
2 teaspoons fresh lemon juice
6 6-inch-long pieces ficelle or narrow baguette, split horizontally in half
6 thin prosciutto slices
2 8-ounce balls fresh mozzarella cheese, drained, cut into 1/3-inch-thick slices

Steps:

Combine first 5 ingredients in mortar; mash with pestle to paste. Add 1 cup olives and mash to coarse paste. Chop remaining 1/4 cup olives and stir into mixture. Mix in 1/4 cup olive oil, chopped basil, and lemon juice. Season tapenade with pepper. (Can be made 2 weeks ahead. Cover and refrigerate.)
Brush cut sides of ficelle with additional olive oil. Place 1 prosciutto slice on bottom half of each ficelle, then top with mozzarella slices, dividing equally. Spoon tapenade over each. Sprinkle with pepper; drizzle lightly with olive oil. Garnish with basil leaves. Cover with top halves of ficelle.

GREEN OLIVE TAPENADE

Green Olive Tapenade image

Provided by Jill Ringer

Categories Condiment/Spread Food Processor Olive Cocktail Party Super Bowl Vegetarian Quick & Easy Winter Vegan Bon Appétit New York

Yield Makes about 1 cup

Number Of Ingredients 8

Ingredients

1 1/4 cups pitted manzanilla olives or other green Spanish olives, rinsed, drained well
1 tablespoon drained capers
1 large garlic clove, minced
1 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1 tablespoon chopped fresh cilantro
Assorted crackers
Toasted baguette slices

Steps:

Combine olives, capers and garlic in processor and chop finely. With motor running, gradually add lemon juice and oil and process until blended. Transfer tapenade to bowl. Stir in cilantro. Season to taste with pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Serve tapenade with crackers and toasted baguette slices.

OPEN-FACED BAGUETTE WITH MUSHROOMS AND ARTICHOKES

Open-Faced Baguette with Mushrooms and Artichokes image

Simple sauteed mushrooms make this elegant hors d'oeuvre from chef Pierre Schaedelin a hearty, satisfying treat. Also Try: Open-Faced Baguette with Cured Salmon and Sauce TartareOpen-Faced Baguette with Fig Marmalade and Blue CheeseOpen-Faced Baguette with Prosciutto and Green Olive Tapenade

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 8

Ingredients

1 thin baguette
1/4 cup Herbed Butter Spread
Juice of 1 lemon
4 artichokes
1 tablespoon extra-virgin olive oil, plus more for artichokes
8 ounces cremini or porcini mushrooms, cut into 1/2-inch-thick slices
Coarse salt and freshly ground black pepper
Mushroom and Leek Duxelles

Steps:

Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
Meanwhile, fill a large bowl with water and add lemon juice; set aside. Remove leaves from artichokes and halve lengthwise; transfer to bowl of acidulated water and set aside.
Heat olive oil in a medium skillet over medium-high heat. Add sliced mushrooms and season with salt and pepper; cook, stirring, until browned, 2 to 3 minutes. Remove from heat and set aside.
Peel and core soaked artichokes and transfer to a medium saucepan; cover with acidulated water and bring to a boil over high heat; cook for 8 minutes. Drain. Rinse artichokes and pat dry. Thickly slice artichokes lengthwise and drizzle with olive oil; set aside.
Top cooled bread with duxelles, dividing evenly between each half. Top duxelles with artichoke slices, followed by sauteed mushrooms; serve.

5-MINUTE OLIVE TAPENADE

5-Minute Olive Tapenade image

A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!

Provided by Girl Appetit

Time 5m

Yield 8

Number Of Ingredients 10

Ingredients

1 (6 ounce) jar pitted green olives, drained
1 (5 ounce) jar pitted Kalamata olives, drained
1 (2 ounce) jar capers, drained
½ cup olive oil
½ cup flat-leaf parsley
3 cloves garlic, or more to taste
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon dried oregano
freshly ground black pepper to taste

Steps:

Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g

GREEN-OLIVE AND CAPER TAPENADE

Green-Olive and Caper Tapenade image

Categories Condiment/Spread Fish Garlic Olive Capers Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 5

Ingredients

5 tablespoons drained capers
1/2 cup pimiento-stuffed green olives (a 3-ounce jar)
2 flat anchovy fillets
4 garlic cloves
1/2 cup extra-virgin olive oil

Steps:

In a food processor combine capers, olives, anchovies, and garlic. With motor running, add oil in a stream and puree until mixture forms a coarse paste. (Tapenade keeps, covered and chilled, 1 week.)

GREEN AND BLACK OLIVE TAPENADE

Green and Black Olive Tapenade image

Make and share this Green and Black Olive Tapenade recipe from Food.com.

Provided by papergoddess

Categories Spreads

Time 5m

Yield 3 cups

Number Of Ingredients 9

Ingredients

1 1/2 cups green olives
1 1/2 cups pitted black olives
2 teaspoons fresh orange zest
2 teaspoons fresh lemon zest
2 anchovy fillets (optional)
2 garlic cloves, minced
1 tablespoon fresh Italian parsley
1/2 cup olive oil
1/8 teaspoon pepper

Steps:

Mix all and refrigerate at least 3 hours.
Serve with baguettes or crackers.

Nutrition Facts : Calories 498.5, Fat 53.5, SaturatedFat 7.3, Sodium 1633.5, Carbohydrate 8.1, Fiber 4.8, Sugar 0.5, Protein 1.5

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