1789 olive baguettes Recipes

olives with pimiento, garlic, cream cheese, softened, ricotta cheese, chopped hazelnuts, toasted, sliced whole-grain baguette, parmesan pita crisps, store-bought, celery heart, cut into sticks

baguette, sliced 1/2 inch thick, garlic cloves, peeled, star extra virgin olive oil, star spanish olives, drained and sliced, diced tomato, seeded, red onion, minced, star capers, drained, star balsamic vinegar, black pepper, freshly ground

extra-virgin olive oil, fennel seeds, garlic cloves, thinly sliced, pitted mixed olives, baguettes, thickly sliced

heads garlic, olive oil, thyme or 4 sprigs rosemary, salt, pepper, extra-large capers, mixed olive (optional), baguette or country bread, for serving

french baguettes or 1 whole grain baguette, extra virgin olive oil, kalamata olive, pitted and chopped, red bell peppers or 2 yellow bell peppers, roasted, asiago cheese, shredded, fresh parsley, chopped (garnish ), basil leaves (garnish )

baguette , the wider type such as pain (or 4 ciabatta rolls), garlic clove, peeled, extra virgin olive oil, salt, black pepper, hard-boiled eggs, peeled and thinly sliced, good quality tuna, ripe tomatoes, sliced, salted anchovies, pitted black olives, red onion, finely sliced into rings, cos lettuce , leaves roughly torn (or something similarly crunchy), white wine vinegar

scallions, finely chopped (green onions), extra virgin olive oil, french baguettes , cut in half lengthwise, salt, pepper

cheddar cheese, shredded, ripe olives, diced, pimientos, diced (1/2 small jar), green onions, finely chopped, mayonnaise, prepared horseradish, baguette, sliced diagonally

olive oil, chopped fresh basil leaves, chopped garlic, salt, pepper, french baguette , loaf cut into 24 (1/2 inch slices), monterey jack cheese, quartered (3/4 oz.each), roma tomatoes, sliced into 24 (1/8 inch)

grated parmesan cheese, olive oil, white wine vinegar, dried basil, salt, garlic powder, pepper, french bread baguette (4 oz), sliced

baguette, raw shrimp, peeled and deveined, garlic cloves, roughly chopped, extra virgin olive oil, red pepper flakes, parsley, fresh (chopped ), salt and pepper

baguette pieces (4 in . long) from 2 regular-size sourdough baguettes, shelled cooked crab , thoroughly drained and patted dry, cooked bay shrimp (also called salad shrimp), thoroughly drained and patted dry, fresh corn kernels (sliced from 1 to 2 ears of corn), red onion, diced (about 1 cup; see notes ), red or orange bell pepper, diced (about 1 cup), roughly chopped flat-leaf parsley, extra-virgin olive oil, champagne vinegar, salt, freshly ground black pepper

baguette, provolone cheese (3 thin slices) or 3 oz mozzarella cheese (3 thin slices), torn fresh spinach, cooked chicken breasts (foil pouch), tomatoes, thinly sliced, radishes, sliced, sliced black olives, fresh ground pepper, garlic clove, peeled, fresh basil leaf, lightly packed, olive oil, capers, drained, balsamic vinegar, dijon mustard

baguette, garlic clove, peeled, fresh basil, tuna in olive oil, drained and flaked , oil reserved, black olives, drained, sliced, scallions , halved lengthways, sun-dried tomatoes, drained

tomato and basil feta cheese, whole plum tomato diced, green onions-green section only diced, fresh parmesan cheese grated, olive oil, baguette bread 1/2 to 3/4 thick

baguettes (each about 16 by 2 by 1 inch), bottled olive paste or tapenade, mild goat cheese, sliced genoa salami or smoked turkey, arugula leaves, washed well and spun dry, a 7-oz jar roasted red peppers, drained, rinsed, and patted dry, a 13- to 14-oz c n whole rtichoke he rts, dr ined, rinsed, p tteddry, nd chopped

dijon mustard, fresh lemon juice, minced fresh garlic, salt, freshly ground black pepper, pasteurized egg yolk, olive oil, french bread baguette, thinly sliced