Esthers Tapenade On Baguette Food
ESTHER'S TAPENADE ON BAGUETTE
Attention olive and garlic lovers! This is easy and tastes great. You can make the tapenade ahead of time if you wish, but make sure it's at room temperature when you serve it, not cold from the fridge.
Provided by Lennie
Categories Spreads
Time 12m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Use whatever assortment olives you wish: recommended are a combo of kalamata, fire roasted and sundried.
- Slice the baguette on the diagonal in thick slices and place on a cookie sheet.
- Stick under your broiler to lightly toast the bread slices; remove from oven and set aside.
- In a food processor, place all the (pitted) olives.
- Process until olives are finely chopped.
- Remove olives to a mixing bowl.
- Now, add garlic to food processor and process until finely chopped.
- Add garlic, along with capers, to olives; combine.
- Stir in just enough olive oil to olive mixture so that it will spread nicely.
- Spread on top of toasted baguette slices and serve.
Nutrition Facts : Calories 255.8, Fat 12.1, SaturatedFat 1.8, Sodium 702.4, Carbohydrate 32, Fiber 2.9, Sugar 0.2, Protein 5.4
TAPENADE
Provided by Keith McNally
Categories Condiment/Spread Fish Olive Side No-Cook Quick & Easy Fall Thyme Clove Capers Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.
GRILLED PEPPER STEAK AND MOZZARELLA ON BAGUETTE
Sometimes simple is best - and this classic steak sandwich is a prime example. It's a summer dish that layers on the flavours - briny olive tapenade, buttery stretch mozzarella and herbaceous, peppery notes of arugula - to please your palate.
Provided by Mary Jenny
Categories Lunch/Snacks
Time 30m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat grill to medium-high and grease grates well. Pat steaks dry with paper towel, and season with salt and pepper.
- Grill steak for 4 to 5 minutes per side for medium rare, or cook to your liking. Let steak rest for 10 minutes.
- Toss red onion slices with olive oil. Grill onions for 2 to 3 minutes per side, or until tender. Once steak has rested, slice thinly against the grain.
- Grill baguette cut side down for 30 seconds, or until lightly marked. Spread tapenade on half of the baguette slices and place Mozzarellissima slices on the remaining. Grill, covered, for 1 minute, or until cheese starts to melt.
- Sandwich steak, onion, tomato and arugula between toasted baguette with tapenade and cheese. Serve immediately.
- You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.
Nutrition Facts : Calories 967.2, Fat 20.6, SaturatedFat 8.8, Cholesterol 38.5, Sodium 2401.8, Carbohydrate 152.8, Fiber 7.5, Sugar 8.7, Protein 43.5
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