Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Arrange the pieces of bread on a cookie sheet and brush one side of each piece with olive oil. Someone please explain how to make the burrata work? Do you eat with your eyes like I do? Your email address will not be published. Mixed Olive Tapenade Crostini with Grilled Bread. https://meaningfulmama.com/cheesy-olive-tapenade-crostini.html A good quality wine or champagne vinegar will work. I love the smooth, mellow flavor of sherry vinegar. Can't wait to try this. I frequently go to the olive bar at my local market, and find many different varieties. I love this salty, savory, acidic, oily tapenade. I've been doing this with goat cheese for years and people always smile at them. Approximately 15 minutes before serving, toast the bread until golden brown in the oven, about 8 minutes total making sure to flip them once halfway through. I have seen so many photos of dull-looking olive tapenade, looking like a grey paste. https://www.saveur.com/.../goat-cheese-crostini-with-fig-olive-tapenade You missed an opportunity to add wit simply by putting the cheese on one half and the tapenade on the other, creating a black&white-cookie-like effect. Cut the top off a bulb of garlic so the cloves are exposed. We practice "all things in moderation" at Andersen casa, and this mixed olive tapenade crostini is a treat rather than a regular item on the menu. So, is this like a dip? Having left our football-loving friends in New Mexico, we'll probably spend a quiet day at home, but a tasty snack (or three) may be in the making! I love the beautiful colors on this plate of Mixed Olive Tapenade Crostini with Grilled Bread! I'm Tamara, the recipe developer, cocktail mixologist, photographer, and writer behind Beyond Mere Sustenance, Read More... © Tamara Andersen - About Me - Get In Touch - Privacy Policy, Copyright © 2020 Beyond Mere Sustenance on the Cravings Pro Theme. Many of the recipes in the blogosphere strike me as being "one note." I love to add some oil cured olives, but that usually means pitting the olives. The trick in preparing the recipe is to constantly monitoring the taste before adding more of any ingredient, given that many of them are sodium-heavy. How do you respond? I'll soak the capers -- and maybe half of the kalamatas -- in milk (or even warm water) for 15-30 minutes prior to using to avoid the overly-salted flavor. A good tapenade requires more than just olives. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired. ANCHOVIES. Black Olive Tapenade has many uses! I usually serve the tapenade plated with burrata on toasted crostini as well as alongside slices of red pepper for anyone gluten-free. As mentioned in the post, on this day we used fresh mozzarella slices on some, and spread softened chèvre on others. Avoid cheap, acidic vinegars. They generally have a lower salt content. Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Olives are high in sodium and fats. I love burrata, but with its creamy center I would think that it would be a mess. I have a serious weakness for olives. It would also pair well with a white Bordeaux or a viognier... Do you have anything planned for Game Day (Super Bowl)? Huge. YEP. Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Scoop into a bowl, and set aside. Transfer to medium bowl. Make olive mixture: Chop the olives in a food processor. Make some! Love, love, love my anchovies! It was a huge hit. Add the olive oil, mustard, lemon juice, thyme, and parsley and process until chunky. Manchego is another good option. Many markets now have olive bars, and this is a great way to get a variety of olives without buying several jars. There are too many variables in this recipe to do more than a ballpark figure! Pulse until desired consistency is achieved. Get the exclusive content you crave straight to your inbox. Add to the bowl of a food processor. Leaning towards mozzarella. Tapenade comes from the Provence region of France and can be served as an … It makes a huge difference. To roast the garlic, preheat oven to 400 degrees. Quality ingredients yield a better tasting tapenade. What cheeses do you recommend? Try either theBlack Olive Dip or Green Olive Dip if you can’t get enough olives!. The bold flavors make these crostini appear more complex than they are. Brush bread with 1 tbsp. Not really. Thanks. I always include some pimento stuffed olives for... color. Great recipe!! Next time, I might add more parsley for balance. Special deals, thoughtful surprises,big wows—now through Sunday. As mentioned in the post, on this day we used fresh mozzarella slices on some, and spread softened chèvre on others. Olive recipes make entertaining a breeze! They deliver big on flavor, but building them is a breeze. When I order food that features anchovies, I frequently hear "ick." Enter one of our contests, or share that great thing you made for dinner last night. This one includes mixed olives (more colors ), garlic (roasted please! What can I pair with my olive tapenade crostini? You could probably use that and some of those Stacy's Pita chips and it sounds AWESOME. Experiment to find the level you prefer. They bring rich, umami flavor to so many favorite foods - caesar salad, bagna cauda, salad niçoise (or my Tuna Niçoise Sandwich with Aioli, Tapenade, and Soft Egg). Remember to get pitted olives! To assemble: Layer a slice of grilled bread with your choice of cheese, a dollop of tapenade, and garnish of choice. https://food52.com/recipes/5116-burrata-and-olive-tapenade-crostini Drizzle with olive oil and season with a little salt and freshly ground black pepper. If you aren’t familiar with tapenade, it is a spread made by pulsing black olives, capers, garlic and some other ingredients until it is a spreadable paste. Manchego is another good option. Tapenade is one favorite ways to enjoy them. I like these for a party, because you can make the tapenade ahead, and scale the recipe up easily. The olive tapenade takes this bruschetta recipe from ordinary too extraordinary. Add remaining tapenade ingredients (garlic through olive oil). ), shallot, capers, crushed red pepper, zest and juice of a lemon, sherry vinegar, and anchovies. (Maybe the black&white is a New York thing, I'm not sure. I'm being transparent. Thanks for the recipe! I start with pitted kalamatas and good green olives. https://beyondmeresustenance.com/mixed-olive-tapenade-crostini-grilled-bread I agree with AntoniaJames, too -- the briny tapenade makes the burrata taste sweeter and creamier by comparison. Susankuess is right -- the tapenade is sodium-rich; I did not add salt, but it was still on the salty side for some. Hola from the Rio Grande Valley in south Texas! So, back to the Mixed Olive Tapenade Crostini with Grilled Bread... What kind of olives do you recommend? OR...Maybe sprinkle some Shredded Mexican blend cheese on top (also TJ's) and bake it so it was like a little olive tapenade nacho. (Note: Reserve a portion of the tapenade to serve in a dish alongside the red pepper slices if choosing to follow the optional recipe variation. As I mention in the post, I often buy roasted garlic with the olives. Grill until you have nice brown grill marks, being careful to not burn your baguette! Be adventurous! —timmytwinkle, These crostini are an umami lover's dream. Is tapenade healthy?