Cooking Classics
The Technique
Rosemary-Pine Nut Olive Tapenade
A few effortless appetizers are always a lovely way to begin festivities when hosting friends & family for special gatherings. Rosemary-Pine Nut Olive Tapenade can be made quickly by blending the ingredients in a food processor. Accompany with an assortment of crudité, goat cheese & slices of buttery, toasted Rustic Batard bread. If you’ve prepared the Rosemary-Olive Boule recently, you will have enough kalalmatas remaining in order to make the lemon-kissed dip. Get ready to wow a crowd with an irresistible party starter.
Rosemary-Pine Nut Olive Tapenade
makes about 1 1/4 cup
1 1/4 cup pitted kalamata olives, rinsed & drained
3 Tbsp toasted pine nuts
1 garlic clove, cut into pieces
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp chopped fresh rosemary
Freshly ground pepper
1 {15-oz} Rustic Batard, sliced
2 Tbsp melted butter
Combine the first 6 ingredients in a food processor. Pulse several times on Low speed until the olives are finely chopped & the mixture is blended. Season with pepper. Transfer to a serving bowl. Place the Rustic Batard bread slices on a half sheet pan & brush with the butter. Broil 1 1/2 to 2 minutes or until golden around the edges. Serve the tapenade with the crostini toasts. Store covered in the refrigerator up to 7 days.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Toast Pine Nuts
Toasting pine nuts before using in recipe applications adds bold depth & flavor to recipes particularly when they are to be blended into a dip or spread. Follow these valuable tips for success in your own kitchen.
The Technique
Preheat the oven to 350 degrees. Place the pine nuts on a baking sheet. Bake 6 to 8 minutes or until fragrant. Transfer the nuts to a room temperature baking sheet to stop the cooking process. Cool completely.
The Tune
“Memories Of You” Rosemary Clooney & Benny Goodman
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Be sweet.
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