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Tomato Bruschetta/Olive Tapenade

Printable recipe for Tomato Bruschetta/Olive Tapenade provided by Cole Ductan & Cooks Corner, Green Bay.

TOMATO BRUSCHETTA/OLIVE TAPENADE Cole Ductan

 

5 lbs roma tomatoes, small dice   

3 shallots, thin slice

2 garlic cloves

8 basil sprigs, chiffonade (rolled and sliced)

salt & pepper

extra virgin olive oil

balsamic glaze

 

Mix all ingredients in a bowl until well blended. Set aside in cooler.

 

 

OLIVE TAPENADE

         

1 qt kalamata olives

2 garlic cloves

3 shallots

1 cup sundried tomatoes

1 cup roasted red peppers

1 tsp fresh rosemary

2 Tbs fresh parsley

1/2 cup feta cheese

1/2 tsp black pepper (optional)

 

Pulse olives, garlic, shallots, sundried tomatoes and roasted red peppers in food processor; remove to bowl. Hand mix in remaining ingredients.

 

 

FRENCH BREAD CROSTINI

 

1 french baguette (day old works best)

extra virgin olive oil

salt & pepper to taste

 

Preheat oven to 350°. Line a baking sheet with parchment paper (or sil-mat) and set aside. Cut the baguette on a bias, lay each piece flat on the baking sheet. Drizzle extra virgin olive oil over each slice. Lightly season with salt & pepper. Bake until lightly toasted. Light drizzle of balsamic reduction (optional). Serve with Tomato Bruschetta or Olive Tapenade.


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