Roasted Garlic Tapenade Food

OLIVE TAPENADE CRUSTED CHICKEN AND QUINOA WITH ROASTED GARLIC, ROASTED RED PEPPERS AND BASIL

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray.
• In a blender or food processor, combine all the olives, parsley, capers, thyme, and anchovies. Process until mixture forms a thick paste. Place chicken on prepared baking sheet. Top only 4 of the 8 chicken pieces with the olive tapenade mixture. Season the other 4 of the 8 chicken pieces with salt and pepper, to taste. Wrap garlic cloves in foil and place alongside chicken. Roast chicken and garlic for 25 minutes, until chicken is cooked through and garlic cloves are golden brown and tender.
• Meanwhile, cook quinoa according to package directions. When liquid is absorbed, fold in red peppers, about 1/3 of the roasted garlic cloves and basil and season, to taste, with salt and black pepper.
• Serve half of the chicken and all of the quinoa with this meal and reserve extra chicken and extra garlic cloves for future meals.

ROASTED GARLIC OLIVE TAPENADE

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.

GARLIC TAPENADE - FROM ENON VALLEY GARLIC

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).

ROASTED RED PEPPER TAPENADE

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.