OPEN-FACED BAGUETTE WITH PROSCIUTTO AND GREEN OLIVE TAPENADE
Treat party guests to the classic Italian combination of prosciutto, Parmesan, and green olives with this easy-to-make hors d'oeuvre from chef Pierre Schaedelin. Also Try: Open-Faced Baguette with Cured Salmon and Sauce TartareOpen-Faced Baguette with Fig Marmalade and Blue CheeseOpen-Faced Baguette with Mushrooms and Artichokes
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut side up; spread cut sides with herbed butter spread. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
- Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning, until skin has charred.) Transfer peppers to a large bowl, and cover immediately with plastic wrap. Set aside to steam, about 15 minutes. Peel peppers; discard skins. Remove stems, seeds, and ribs, and chop. Set aside.
- Place olives in the bowl of a small food processor; pulse until finely chopped. Add anchovies and pulse to combine. Scrape down sides of processor and add olive oil and peppers; pulse to combine.
- Divide olive mixture evenly between baguette halves, spreading to cover. Top each half with prosciutto slices and garnish with cheese; serve.
OPEN-FACED BAGUETTE WITH FIG MARMALADE AND BLUE CHEESE
Sweet figs balance sharp blue cheese in this sophisticated hors d'oeuvre from chef Pierre Schaedelin. Also Try: Open-Faced Baguette with Cured Salmon and Sauce TartareOpen-Faced Baguette with Mushrooms and ArtichokesOpen-Faced Baguette with Prosciutto and Green Olive Tapenade
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Preheat broiler. Slice baguette in half lengthwise and place on a baking sheet cut-side up; drizzle cut sides with olive oil. Transfer baking sheet to broiler and broil until tops are toasted, 2 to 3 minutes. Turn and continue broiling until bottoms are toasted, 2 to 3 minutes. Let bread cool to room temperature.
- Divide jam evenly between baguette halves and spread to cover. Top each half with cheese and serve.
OPEN FACED RAVOILO WITH ARTICHOKES, PORTOBELLO MUSHROOMS, AND A BASIL OVEN ROASTED TOMATO VINAIGRETTE
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a bowl, season portobello mushroom with salt and pepper, and 2 tablespoons of olive oil. Place it on a baking sheet and roast for 10 to 15 minutes or until tender. In the same bowl, repeat the same process with the tomatoes. Clean and peel the baby artichokes. Place the peeled artichokes in a bowl of ice water, juice from a lemon, and the lemon itself. Roast the artichokes the same way you did the mushroom and tomatoes. To make the vinaigrette, take half of the roasted tomatoes and place them in a blender with the rice wine vinegar, 1/2 cup olive oil, and salt and pepper. Blend until smooth. In a saucepan, boil 2 quarts of water. Season the water with 1/4 cup olive oil, salt and pepper. Place pasta sheet in the boiling water for 30 seconds to a minute, until tender or al dente. Remove the pasta and lay it on a platter, garnish with fresh basil and additional roasted vegetables. Serve with vinaigrette.
MUSHROOM AND LEEK DUXELLES
Use to make chef Pierre Schaedelin's Open-Faced Baguette with Mushrooms and Artichokes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes enough for 12 servings
Number Of Ingredients 6
Steps:
- Heat 1 1/2 teaspoons olive oil in a medium skillet over high heat. Add onion and cook, stirring, until golden, 2 to 3 minutes. Add mushrooms and cook, stirring, 2 to 3 minutes. Reduce heat to medium and add 1 tablespoon water; season with salt and pepper and cook until mushrooms are tender, about 5 minutes more.
- Remove from heat and transfer to the bowl of a food processor; pulse 2 to 3 times to coarsely chop. Set chopped mushroom mixture aside.
- Add remaining 1 1/2 teaspoons olive oil to skillet and heat over high heat. Add leek and season with salt and pepper; cook, stirring until leek is tender, 3 to 5 minutes. Add chopped mushroom mixture to skillet and stir to combine. Remove from heat and add vinegar; stir to combine. Transfer to a bowl and let cool to room temperature before using.
HERBED BUTTER SPREAD
Use to make chef Pierre Schaedelin's Open-Faced Baguette with Mushrooms and Artichokes and Open-Faced Baguette with Prosciutto and Green Olive Tapenade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Place garlic and parsley in the bowl of a small food processor; process until finely chopped. Transfer to a medium bowl and add butter; blend using a fork. Add thyme and salt; stir until well combined.
MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
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