ROASTED GARLIC OLIVE TAPENADE
This gluten free, dairy free Roasted Garlic Olive Tapenade tastes as fancy as it sounds, but you won't have to spend all day in the kitchen to make it!
Provided by Laura Marzen, RD
Categories Appetizer Condiments Sauces Spreads
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Using a sharp knife, cut about ½-inch off the top of the garlic head to expose the individual cloves. Remove any papery outer peel but do not expose the flesh of the cloves.
- Place garlic head, cut side up, in a small custard cup. Drizzle top with a little olive oil. Cover with foil. Bake 40 to 45 minutes or until garlic is soft (poke a thin, sharp knife into a garlic clove to check doneness).
- Cool garlic completely. Pinch the bottom of the garlic head to squeeze the individual cloves onto a cutting board. Using the wide side of a chef's knife, mash the garlic cloves on the cutting board. Scrape garlic into a medium bowl.
- Add green and kalamata olives, tomatoes, red peppers, basil, oil and black pepper to garlic. Stir until well combined. Serve immediately or cover and store in the refrigerator up to 3 days.
SPAGHETTI WITH TAPENADE SAUCE AND ROASTED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees F.
- Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining.
- Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.
- Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.
- Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
ROASTED GARLIC CROSTINI WITH ASSORTED TOPPINGS
Because its texture is buttery and rich, I like to spread it on crostini. Once you've spread the roasted garlic over your toasts you can choose from a number of toppings.
Provided by Wolfgang Puck
Categories Garlic Appetizer Roast Cocktail Party Oscars Fall Winter
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 375°F. Put the garlic in a roasting pan and drizzle on the olive oil. Toss to coat thoroughly. Bake for 50 to 60 minutes, or until the garlic bulbs are very tender but not overly brown. Test by carefully giving a bulb a gentle squeeze while protecting your hand with a folded kitchen towel or an oven glove. Remove from the oven and allow to cool.
- 2. Using a sharp serrated knife, cut each head of garlic crosswise in half, midway between its leaf and root ends, to expose all the cloves inside. Their pulp will be golden brown and as soft as butter. You can squeeze it out of each half by hand or scoop it out with a small spoon or knife. Transfer the roasted garlic to a small bowl, pour in any olive oil from the baking dish, and stir and mash with a fork to form a smooth purée. You'll have 1/3 to 1/2 cup of purée, depending on the size of the garlic heads.
- 3. To make the Roasted Garlic Crostini, preheat the oven to 375° F. Brush the bread slices with the olive oil and arrange them on a baking sheet. Bake them until golden, 12 to 15 minutes. Remove them from the oven and let them cool to room temperature. Spread the puréed roasted garlic evenly on the tops of the crostini. Top the crostini with any of the options listed above, or make an assortment. Spread some with 1 tablespoon each of goat cheese; then decorate the cheese with strips of roasted bell pepper or a mixture of sun-dried tomato strips and capers, or a smear of tapenade. In place of the goat cheese, top others with diced tomato tossed with some fresh basil, a pinch of crushed red pepper flakes, and a drizzle of balsamic vinegar; with prosciutto and Parmesan cheese; with anchovy fillets and freshly ground black pepper; or with slices of Roma tomato and fresh mozzarella, topped with fresh basil leaves.
OVEN-ROASTED PORK TENDERLOIN WITH BLACK OLIVE TAPENADE AND CHARRED YELLOW PEPPER SAUCE
Provided by Bobby Flay
Time 30m
Number Of Ingredients 23
Steps:
- In a blender, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend for 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper. Yield: about 1 1/2 cups;
- Combine the ancho powder, paprika, garlic, and 1/3 cup of the olive oil in a mixing bowl and mix well. Set aside. Preheat the oven to 400 degrees F.
- Season both sides of the tenderloin to taste with salt and pepper. Spread a thin layer of tapenade down the center, fold each side over the filling, and tie with butcher's twine. Coat with the reserved ancho mixture.
- Heat the remaining 3 tablespoons of olive oil in a large saute pan over medium to high heat until almost smoking and sear the pork on all sides. Place in a baking dish and roast until the outside is crusty and the meat is firm to the touch, about 10 minutes.
- Let the tenderloin rest for 10 minutes, then slice. Spoon the charred yellow pepper sauce onto a serving platter and top with the pork slices.
- Place the pine nuts, olives, garlic, anchovies, and the oil in a food processor and blend until the mixture is thick but still has texture. Season to taste with salt and pepper. May be refrigerated up to 3 days. Use at room temperature.;
ROASTED RED PEPPER TAPENADE
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. -Donna Magliaro, Denville, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.
Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED GARLIC TAPENADE
Yield 1 3/4 cups
Number Of Ingredients 5
Steps:
- 1. Place all the ingredients in a food processor and blend until fairly smooth. 2. Transfer the mixture to a bowl and serve. Refrigerate any leftovers in a covered container up to one week.
Nutrition Facts : Nutritional Facts Serves
GARLIC TAPENADE - FROM ENON VALLEY GARLIC
Make and share this Garlic Tapenade - from Enon Valley Garlic recipe from Food.com.
Provided by rstidmon
Categories Spicy
Time 20m
Yield 2 cups, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Chop olives in food processor to desired consistency.
- Using a mortar and pestle, mash anchovies and garlic into a paste (This is very important to extract the garlic flavor).
- Add all ingredients to chopped olives and add olive oil till desired consistency is reached. Refrigerate at least 1 hour to meld flavors and serve at room temperature.
- This recipe is greatly enhanced by using gourmet garlics such as Korean red, Metechi, and other hard stem varieties (ie. don't use the boring Chinese garlic found in many supermarkets).
Nutrition Facts : Calories 321, Fat 30.3, SaturatedFat 7.9, Cholesterol 28.5, Sodium 554.2, Carbohydrate 3.5, Fiber 0.8, Sugar 0.3, Protein 9.8
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