Wolfgang Puck WPMFP15 - Manual (Page 16)

29
Black and Green Tapenade
with Goat Cheese Crostini
Makes 1 heaping cup
Crostini are thin versions of the classic Italian Bruschetta. Tapenade is
the great olive spread of Provence. It's a perfect combination.
INGREDIENTS
For the Tapenade
1 cup Niçoise olives, pitted
1 cup small green French olives (Picholine), pitted
1/4 cup Oven-Dried Tomatoes (see separate recipe opposite page),
drained
1 tablespoon capers
1 garlic clove
1 anchovy fillet
1/2 tablespoon chopped fresh basil leaves
1/2 tablespoon chopped fresh thyme leaves
1/2 tablespoon chopped fresh flat-leaf parsley leaves
1/4 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
For the Crostini
1 loaf crusty French bread, cut into slices on a bias
Goat cheese
METHOD
1 In your food processor fitted with the S-Blade, combine all the
ingredients for the tapenade except the olive oil. Using the pulse
button, process until coarsely chopped and well blended. Continue
to process, slowly adding the olive oil. Refrigerate in a covered
container. Use as needed for up to 1 month.
2 Preheat oven to 400 degrees F.
3 Place bread slices on a cookie sheet and bake for 5 minutes, or until
lightly toasted.
4 Spread crostini toast with a thin layer of goat cheese, and then add
tapenade. Serve immediately.
Recipe courtesy Wolfgang Puck
30
Oven-Dried Tomatoes
Makes 1 1/4 cups
INGREDIENTS
About 12 medium Roma tomatoes (2 pounds)
3/4 cup extra virgin olive oil, plus additional as needed
1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
METHOD
1 Preheat the oven to 250 degrees F.
2 In pot of boiling water, blanch tomatoes. Drain and refresh in ice
water. Drain, peel, core, cut into quarters and remove seeds.
3 Line a baking tray with parchment paper and arrange the tomato
quarters on the tray, cut side down. Drizzle with 1/4 cup of olive oil.
Sprinkle with thyme and garlic. In a small bowl, combine salt,
pepper and sugar and sprinkle evenly over the tomatoes.
4 Bake until tomatoes begin to shrivel, about 1 hour. When the
tomatoes are cool enough to handle, transfer to a container. Pour
remaining 1/2 cup of olive oil over and cover the container.
Refrigerate and use as needed.
Recipe courtesy Wolfgang Puck
FG_FoodProc Manual2 7/7/06 3:54 PM Page 31