Goats Cheese Olive Tapenade Spirals Recipes
GREEK OLIVE TAPENADE
Welcome to an olive lover's dream. Mix olives with freshly minced garlic, parsley and a few drizzles of olive oil to have the ultimate in Mediterranean bliss. -Lisa Sojka, Rockport, Maine
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings (about 2 cups)
Number Of Ingredients 5
Steps:
- In a food processor, pulse olives with garlic until finely chopped. Add oil and parsley; pulse until combined. Serve with toasted baguette slices.
Nutrition Facts : Calories 71 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
BAKED GOAT CHEESE WITH OLIVE TAPENADE AND CROSTINI
Steps:
- Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Drizzle with olive oil and season with a little salt and freshly ground black pepper. Bake in the oven for about 7-8 minutes until golden brown then set aside.
- Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt.
- Serve warm goat cheese with crostini and fresh olive tapenade.
OLIVE TAPENADE AND GOAT CHEESE CROSTINI
A good-quality jarred tapenade -- a salty olive paste -- makes these hors d'oeuvres a breeze to put together.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.
NEW POTATOES WITH GOAT CHEESE AND TAPENADE
Over the years, workshop chefs have devised many memorable hors d'oeuvres with chèvre because of Cakebread's long friendship with two wine-country goat cheese producers: Laura Chenel and Skyhill. This one-bite appetizer, featuring soft herbed goat cheese spread on a potato slice with a dollop of tapenade, comes from chef Pascal Olhats, who prepared it during the 1993 Workshop. If you have a small food processor, you can halve the tapenade recipe, as you need only a small amount for this dish. Then again, tapenade keeps well in the refrigerator, and you will be happy to have some on hand. Use it as a sandwich condiment or spread for crostini, slather it on grilled tuna, or toss it with pasta.
Yield serves 8
Number Of Ingredients 12
Steps:
- Put the potatoes in a small saucepan with salted water to cover by 1 inch. Bring to a boil, adjust the heat to maintain a simmer, and cook until the potatoes are tender when pierced, about 15 minutes. Drain and let cool. Slice the potatoes about 1/4 inch thick, discarding the rounded ends. You should get 3 or 4 slices from each potato.
- In a small bowl, combine the cheese, bread crumbs, olive oil, and thyme.
- For the tapenade: Combine all the ingredients in a food processor and blend until smooth.
- Preheat a broiler. Spread each potato slice with some of the cheese mixture, dividing it evenly, then put the slices on a tray and broil until the cheese melts and colors slightly, 2 to 3 minutes. Top each slice with about 1/4 teaspoon tapenade and garnish with the tip of a thyme sprig. Serve immediately.
- Enjoy with Cakebread Cellars Sauvignon Blanc or another refreshing white wine or rosé.
FIG AND OLIVE TAPENADE
This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers.
Provided by Anonymous
Categories Appetizers and Snacks Vegetable Olives
Time 4h25m
Yield 6
Number Of Ingredients 12
Steps:
- Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
- Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 26.4 g, Cholesterol 41.1 mg, Fat 24 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 361.1 mg, Sugar 18.6 g
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