Spanish Olive And Molasses Spread Recipes

SPANISH OLIVE AND CREAM CHEESE CANAPES

Steps:

• Set oven to 375 degrees.
• Set oven rack to middle position.
• Cut out about 40 rounds with a 1-1/2 - 2-inch round cookie or biscuit cutter (can use end of a small glass but be very careful not to break glass, a biscuit cutter works the best!).
• Place on a large baking sheet and brush one side with melted butter.
• Bake for about 8 minutes, or until golden brown (leave the toasts on the baking sheet).
• Set oven to broiler heat.
• In a bowl mix together cream cheese, olives, green onion or scallions, red bell pepper and paprika (add a couple teaspoons of dry sherry in if you have some) mix until well combined.
• Top each toast with about 1 teaspoon of the cream cheese mixture, then sprinkle with grated Parmesan cheese.
• Broil 4-inches from heat until the Parmesan begins to turn golden (about 1 minute).

SPANISH OLIVE AND CREAM CHEESE CANAPES

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Cut 40 rounds from bread slices with cutter, then brush 1 side of each round with butter and bake on a large baking sheet until pale golden, about 8 minutes. (Leave toasts on baking sheet.)
• Preheat broiler.
• Finely grate Parmigiano-Reggiano using rasp (you will have about 1 cup). Mash together cream cheese, olives, scallion, bell pepper, paprika, and Sherry until combined well, then top each toast with 1 teaspoon cream cheese mixture and sprinkle with Parmigiano-Reggiano. Broil canapés about 4 inches from heat until Parmigiano-Reggiano begins to turn golden, about 1 minute.

SPANISH OLIVE TAPENADE

Steps:

• In a food processor, combine the olives, garlic, and capers.
• Process until just smooth, scraping down the sides of the bowl if necessary.
• With the machine running, slowly drizzle in the oil and lemon juice and process until well combined.
• Transfer the mixture to a bowl and fold in the cilantro and pepper.
• Let rest at room temperature for 1 hour for flavors to blossom.
• Serve on large croutons that have been brushed with oil and toasted.

SLOW-ROASTED SPANISH OLIVES WITH ORANGES AND ALMONDS

Steps:

• Preheat the oven to 300 degrees F.
• Combine the olives and the remaining ingredients in a mixing bowl.
• Transfer the mixture to a baking dish, cover with foil, and bake for about 2 hours.
• Drain the oil out (keep it to use as a bread dip!).
• Serve the olive mixture warm or at room temperature.
• They go nicely with assorted cheeses!

SPANISH MARINATED OLIVES

Steps:

• Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.

SPANISH OLIVE SALAD

Steps:

• Divide lettuce among 8 salad plates. Top with orange slices, olives and onion rings.
• Just before serving, drizzle dressing over salads.

SPANISH OLIVE SALAD

Steps:

• Divide all ingredients (except dressing) evenly onto 4 plates.
• Arrange creatively; top with dressing.

OLIVE PECAN SPREAD

Steps:

• Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.

SPANISH MARINATED OLIVES

Steps:

• In a frying pan, dry-fry the cumin seeds & fennel seeds over a medium heat until they begin to pop (Around 2-3 mins). Set aside & cool
• Wash the olives in cold running water to remove brine. Place olives in a large bowl with the spring onions, lemon & orange zests, cinammon and both seeds. Mix well
• In a seperate bowl, whisk together the vinegar, orange juice, olive oil, mint and parsley. Pour over the olives.
• Toss well to coat olives in all the juices. Cover and chill in the fridge for upto 2 hours. They will also last in the fridge for up to 3 days.