Kalamata Olive And Sun Dried Tomato Bagel Smear Food

KALAMATA OLIVE, TOMATO, AND CHEESE MELT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
• Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

KALAMATA OLIVE AND GARLIC BREAD

Steps:

• In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place.
• Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven.
• Place flour in bowl of food processor. Add salt and pulse for a few seconds.
• Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water.
• Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap.
• Let rise for a half hour in a warm place, like the lukewarm oven.
• In a small bowl, combine minced garlic and chopped olives. Set aside.
• Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape.
• Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.

KALAMATA OLIVES AND SUN-DRIED TOMATOES ON CREAM CHEESE

Steps:

• In small bowl, stir together all ingredients except cream cheese, additional basil leaves and crackers.
• To serve, place softened cream cheese on serving platter. Using small metal spatula, spread cream cheese into 8-inch round. Spoon olive mixture over cheese. Serve with crackers.

KALAMATA OLIVE AND SUN-DRIED TOMATO BAGEL SMEAR

Steps:

• Put the sun dried tomatoes in a small bowl and cover with boiling water.
• Let stand until soft, about 10 minutes.
• Drain, pat dry and finely chop the tomatoes.
• In a medium bowl, combine the cream cheese and sour cream.
• Add the chopped olives, chopped onion and chopped tomatoes.
• Season to taste.
• Refrigerate until 1 hour before you are ready to use it.
• Let stand 1 hour at room temperature before using.

SUN-DRIED TOMATO BAGELS

Steps:

• BREAD MACHINE: Put the ingredients in the bread pan in the order listed, and then put the bread pan into the bread machine. Select the dough setting, as you won't be baking this in the machine.
• When the dough sequence completes, stop the machine and remove the dough.
• BY HAND: In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, sugar, and salt; pour over flour mixture.
• Add the tomatoes and beat at low speed of electric mixer for 30 seconds to a minute, scraping bowl a few times.
• Stir in as much flour as you can mix with a spoon.
• Turn out onto a lightly floured board and knead in enough flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes).
• Cover with a clean towel and let rest 10 minutes.
• FOR BOTH: Cut into 10-12 equal portions; shape each portion into a smooth ball.
• Punch a hole in the center of each ball with your fingers and pull gently to make a 1 1/2 inch hole in the center.
• Arrange the rounds on a cookie sheet lined with parchment paper or a silpat (NOT wax paper, trust me) and cover with a clean towel.
• Put the cookie sheet into a warm place and allow it to rise undisturbed, 45-60 minutes.
• Preheat your oven to 400 F at this time.
• In a large saucepan or wok, bring 2 quarts of water to boil over medium heat. (Do NOT use a non-stick pan for this.)
• Carefully drop the dough rounds into the water one at a time and boil each bagel about 2-3 minutes, until visibly puffed from the water.
• Remove the bagels from the water and transfer briefly to a clean towel before moving to the cookie sheet again.
• Bake at 400 F until lightly browned, about 20 minute.

COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
• Add the sun-dried tomatoes and sauté 30 seconds more.
• Add olives and chicken stock and bring to a boil.
• Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
• Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
• Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

SUN-DRIED TOMATO AND KALAMATA OLIVE TAPENADE

Steps:

• Place first 8 ingredients in a food processor; process until smooth, stopping once to scrape down sides. Add parsley, and pulse 8 to 10 times or until minced.
• Serve immediately, or cover and chill until ready to serve.