Category Archives: bread

Olive Tapenade, Gina’s Style

 

Tapenade is a  Provençal dip/spread that consists of olives, capers and sometimes anchovies. I love anchovies but I am not using it in this recipe.  You certainly can add them for more richness if you like them.  Beware of the  high level of sodium in all the ingredients.  This mouthwatering spread is also found in Italian cuisine.

“Olive-based tapenades with anchovies and/or vinegar are ubiquitous in Italian cuisine and are documented in ancient Roman cookbooks dating back thousands of years before the appearance of the Occitan word tapenade. One of the earliest known tapenade recipe, Olivarum conditurae, appears in Columella‘s De re Rustica, written in the first century AD.[3] .[4] Cato the Elder (234–149 B.C.E.) includes a recipe for Epityrum, an olive spread very like a tapenade, in chapter 119 of his “On Agriculture.”

Follow me in my kitchen and let ‘s have fun with this delicious spread.

Serves 6-8 as an appetizer – Level of difficulty: Easy

Ingredients:

  • 1 cup Kalamata olives, pitted and rinsed
  • 1 cup green olives, pitted (Sicilians are the best) *
  • 1 Tbsp. chopped flat-leave Italian parsley + more for garnish
  • 4 Tbsp. extra-virgin olive oil + more to drizzle
  • Half of a lemon, juiced
  • 1 tbsp. capers, rinsed
  • 2 garlic cloves, rough chopped
  • Roasted red bell peppers for garnish, fresh or jar ones
  • 1 loaf of crusty bread, sliced  or crackers*     Preparation:
    1) Place Kalamata and green olives, parsley, oil, lemon, capers and garlic in a food processor. Pulse 25 times by stopping each time until you obtain a chunky but moist consistency, showing small bits of olives and other ingredients.
    2) Place in a serving bowl and chill. (Optional)
    3) Spread on delicious crusty bread or crackers. Drizzle with olive oil.
    Garnish with parsley and roasted peppers.This spread makes a dazzling appetizer and can be made ahead of time. Cook’s notes: I used Spanish olives, and they worked nicely.
    I don’t recommend that you add any salt to this spread, even if you’re not on a sodium-restricted diet. You can toast the bread to add that extra touch.  The choice is yours. Wine Pairing Suggestions: A lovely chilled white, such as a sauvignon blanc, or any white or red varieties of your choice. Make sure, the acidity level is low to medium. This way, it will not take away the sharpness nor compete with the saltiness of the dish.  It’s ok, if you don’t consume alcohol, either way, you will enjoy this luscious appetizer.I hope you will try this recipe and share your thoughts with me. Please take pictures and I will randomly select a lucky recipient’s photo to be featured on my Instagram profile.  The deadline is May 16th, 2017.                          Happy Cooking from My Kitchen to Yours,  Gina Martino Zarcadoolas aka Foodiewinelover
    My Food, Wine & Travel Lifestyles
    WSET-Level 2 Certified Wine Connoisseur
    Global Cuisines & Cultures Aficionado

 

Gina’s Luscious Tomato Bruschetta

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Luscious tomatoes

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Bruschetta is a classic Italian appetizer. It’s a commonly mispronounced Italian word. In America, many people say bru’shetta, but in Italian, it’s pronounced: bru’sketta. How ever you pronounce it, it’s an easy and enticing appetizer. Your guests will enjoy every bite of its lusciousness. I suggest that you have two loaves of bread on hand, in case you burn the first batch. It’s happened to me a couple of times, but luckily, my guests never found out. It’s important that you are glued in front of the oven, because that one extra minute will create an unappealing presentation and an unpleasant taste. Follow me, and let’s have some fun in the kitchen.

Degree of difficulty: Easy –  Serves: 8-10 as an appetizer

Ingredients:

-2 lbs. of grape tomatoes, cut-up
-1/4 tsp. of sea salt
-Freshly ground black pepper, optional
-1 tbsp. flat-leave Italian parsley, chopped
-1 tbsp. basil leaves, chopped
-1-2 garlic cloves, minced
-1 tbsp. red wine vinegar
-3 tbsp. extra-virgin olive oil (+ more to drizzle)
-2 loaves of bread, sliced diagonally
-Parmegiano Reggiano, parmesan cheese for grating

Preparation: 

1) In a medium-sized ceramic or glass bowl, mix tomatoes, salt, black pepper, parsley, basil, garlic, vinegar and oil together.
2) Refrigerate for a minimum of an hour before serving.
3) In a single layer on a flat tray, drizzle the bread with olive oil and broil for 2-3 minutes until it’s golden brown in color. Remove immediately.
4) Spoon the tomatoes on top of the toasted bread. Sprinkle with parmesan cheese. Serve at once. Voila! Repeat the process as needed.

Cook’s Notes:
1) Broil the bread, just before your guests arrive
2) Instead of adding garlic to the tomatoes, you can rub it on the bread before broiling it and then, toss it out. It is an Italian technique.
3) Do not use the top shelf of the broiler as it is too close to the burner.
4) Do not leave the oven unattended.
5) Use Italian or French baguette bread

I hope you will make this delightful appetizer. I suggest you practice broiling the bread a couple days before your event.  This way, by the time your guests arrive, you have mastered the technique.

Wine suggestions: Sparkling wine, Prosecco, Champagne or a lovely crisp white wine of your choice.

Wishing all of you a Happy, Healthy & Prosperous New Year full of bubblies!
Have fun and stay safe!

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles
WSET-Level 2 Certified Wine Connoisseur
Culinary Aficionado & Lover of Global Cuisines

Recipe: Foodiewinelover
Photos by Gina Martino Zarcadoolas for Foodiewinelover

Gina's Luscious Tomato Bruschetta