153734 olive tapenade puff appetizer Recipes

olive oil, water, lemon juice, anchovy fillets, garlic clove, peeled, pepper, sugar, pimiento-stuffed olives, french bread (1/2 inch thick), toasted

olive, pitted (assorted, cracked green , kalamata, oil-cured), garlic cloves, minced, tomatoes, finely diced (ripe ), sun-dried tomato packed in oil, drained and chopped, pine nuts, lightly toasted and chopped

cheddar cheese , chees grated, flour, melted butter, stuffed green olives

sharp cheddar cheese, grated, butter or 1/2 cup margarine, softened, flour, salt, paprika, cayenne pepper (to taste), stuffed olives (i prefer pimento stuffed )

frozen puff pastry (2 sheets), thawed, green- or black-olive tapenade, ripe medium tomatoes, preferably assorted colors , cut into 1/4-inch slices, fresh mozzarella cheese, thinly sliced, fleur de sel or coarse kosher salt, extra-virgin olive oil, balsamic vinegar, fresh basil leaves, green or black olives, pitted, sliced

sheets frozen puff pastry, thawed, flour , for dusting, black olive tapenade, tomatoes, halved, sun-dried tomato, grated parmesan cheese, fresh basil leaves

thaw : 30 minutes, chill : 20 minutes, pepperidge farm puff pastry sheets (2 sheets ), egg, water, tomato paste, olive tapenade, grated parmesan cheese, shredded mozzarella cheese

shredded cheddar cheese, butter, all-purpose flour, worcestershire sauce, pitted green olives

mixed olives, pitted (if your supermarket has an olive bar in their deli, this is a great place to get a nice tapenade mixture---using canned or jarred olives, drain), peppadews (or roasted red peppers or sundried tomatoes, rehydrated--your choice), garlic, capers, anchovy fillet, or a touch of paste(optional), squirt of lemon juice, fresh parsley , basil or cilantro(your choice), quality olive oil (omit this if using deli olives..you really shouldn t need it)

olive oil, lemon juice, anchovy fillets, garlic clove, peeled, pepper, sugar, salt, pimiento-stuffed olives, french bread (1/2 inch thick), toasted

capers, drained, olive oil, minced fresh oregano or 1/4 tsp dried oregano, lemon juice, anchovy paste, pepper, greek olives, pitted and finely chopped, french bread baguette (1/4 inch thick), toasted

chopped pitted black olives, drained (about 4 oz), grated parmesan cheese, mayonnaise, green onions, finely chopped, sourdough baguette , cut crosswise on slight diagonal into 1/2-inch thick slices

salmon filet, salt and pepper to taste, olive oil, white wine, kalamata olive tapenade , recipe follows, sauteed spinach, champagne vinaigrette , recipe follows, chervil leaf for garnish, champagne vinaigrette, chicken broth, champagne vinegar, dijon mustard, shallot, minced, garlic clove, minced, olive oil, honey, salad oil, salt and white pepper to taste, tomato concasse, italian parsley, finely chopped, chervil, finely chopped, chives, finely chopped, tarragon, kalamata olives, pitted, garlic cloves, olive oil, salt to taste

easy olive tapenade , recipe follows, mayonnaise, country-style french or italian bread, such as pugliese, rare roasted leg of lamb, thinly sliced, kosher salt, freshly ground black pepper , to taste, two or three handfuls arugula, mixed olives, pitted and minced, garlic cloves, minced, minced fresh italian parsley, minced fresh basil, minced anchovy fillet, salted capers, rinsed and dried, minced lemon zest, freshly ground black pepper , to taste, extra virgin olive oil

mashed potatoes , ro room temperature, smoked gouda cheese (smoked cheddar cheese or feta are substitutes), flour, fresh cilantro (dill, tarragon or chopped green onion can be substituted), freshly ground cracked black pepper, egg, water, ground dry breadcrumbs, olive oil, sour cream, olive tapenade, prepared horseradish (or 1 tsp ground cumin)

potatoes , about 5 oz each, well-scrubbed, red wine vinegar, extra virgin olive oil, divided, bay leaf, black peppercorns, coarse salt, black olive tapenade