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Tapenade is very easy to
work with!
Add over pasta, potatoes,
rice.
Marinate meats to
tenderize meats and add flavour
Delicious as a pizza or
bruschetta topping.
Add to your favourite salad.
Improve that hero
sandwich you’re so fond of.
Try it for breakfast on
your eggs.
We’re always happy to
hear your ideas!
RECIPES
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Roasted Potatoes
Yield: 4 servings
Total Time: 30-40
minutes
INGREDIENTS
4 potatoes
1 tbsp Pepperoncini tapenade.; any flavour works
1 tbsp Olive oil
Preheat oven to 375
Chop potatoes into slices or small cubes; cook
quicker than large.
Add potato, oil
and tapenade to mixing bowl and stir
Place on oven safe pan and bake until potatoes are
tender. Approx 30min
Simple and
tasty!!!!!
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Grilled Sirloin Steak with
Artichoke Tapenade
Yield: 4 servings
Total Time: 20
minutes
Ingredients:
2 Tablespoon olive oil
2 Tablespoons thyme
1/4 teaspoon ground pepper
3 Pounds sirloin steak ( 1’ thick)
4 Tablespoons of Cook’s Artichoke Tapenade
In a small bowl, combine thyme, pepper, olive oil and
salt. Rub mixture over the steak. Grill the steak 5—7 min per side for
medium. Remove and let sit covered in foil for 5 minutes. Divide steak into
4 portions and serve topped with dollops of Artichoke Tapenade.
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Tapenade
Pizza
Yield: 4
servings
Prep Time: 10
minutes
Cooking Time: 35
minutes
Ingredients:
1/2 cup Cook’s Black Mission Fig Tapenade or your choice
of flavor
5 tomatoes
Assorted Veggies
1 pizza shell
Basil Sauce
2 cups Goat Cheese
Basil Sauce:
2 Tablespoons olive oil
10 leaves of fresh basil or 3 tsp of dried basil
1/4 cup parmesan cheese
Preheat oven to 350
Spread Tapenade over bottom of shell.
Add slice Tomatoes and veggies over top of tapenade
Spread Basil Sauce over top of veggies
Sprinkle with grated cheese, and cook in oven for 35
minutes
Enjoy!
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FOUGASSE TAPENADE BREAD
Yield: serves 4
Prep Time :4 HR
Ingredients:
500 gm
White flour
2 tsp salt
25 gm yeast
40 ml olive
oil
280ml water
3
tablespoons of your favorite Cook’s Tapenade.
Procedure:
Mix 200gm
flour with yeast and 180ml water. Beat for 3 minutes until yeast dissolves
completely.
Leave to
rise 3 hours.
Add
remaining flour, salt, oil and enough water to make a smooth dough. Kneed
until springy, about 5 min.
Divide
dough into 2 balls and rolls each into circle 1 cm thick. Place 1 circle on
floured baking tray (or use a stone) and spread with tapenade.
Top with
remaining dough circle.
With a
sharp knife cut slashes across bread.
Brush with
oil and leave to rise another 30 min.
Preheat
oven to 210C bake for 25 min or until golden.
Serve warm
cut into slices.
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RISOTTO WITH
ROASTED RED PEPPER TAPENADE
Yield: 4 Serving
Prep Time: 35min
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2 tbsp. olive oil
1/2 medium onion, diced fine
1-1/2 c arborio rice
1/3 c dry white wine
5 c low-sodium chicken (or vegetable) broth
1/2 c Cook’s Roasted Red Pepper
1/3 c grated Parmesan, divided
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Preparation:
In a medium saucepan, bring the broth to a
simmer and reduce the heat to low.
Heat the oil in a large low-sided skillet
over medium-high heat. Add the onion to the oil and sauté for 5 minutes
until the onion softens. Add the rice to the pan, stirring to coat the
grains with oil, and cook for 3 minutes until the rice begins to lose the
opaque color. Add the wine to the rice and cook until the wine
evaporates, about 3 minutes.
Now you can begin the 18-minute cooking time.
Ladle enough of the hot broth over the rice to cover, continue stirring
until the broth is almost absorbed, then again add more broth just to
cover. Continue cooking, stirring and adding broth to the rice. After 18
minutes, bite on a kernel of rice to test for doneness. Stir in the Roasted Red Pepper Tapenade
and 1/4 cup of the Parmesan cheese.
Serve the risotto in heated bowls and
sprinkle with the remaining Parmesan.
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SHRIMP CHEESE BITES
Yield: 4 persons
Prep: 15 min
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Ingredients:
1 Sheet Puff Pastry thawed
1/2 cup frozen , peeled salad shrimp thawed and drained
2/3 cup finely shredded
cheese
1/2 jar of Cook’s Tapenade
( Roasted Red Pepper goes well)
Preheat oven to 375
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1. Unfold pastry, using 2” round cuttler,
cut pastry into circles.
2. Place on a ungreased cookie sheet and bake for 15min or until
puffed and slightly brown. Remove to rack to cool.
3. When rounds are cool cut in half
horizontally.
4. Spread Tapenade on bottom and top with
shrimp.
5. Sprinkle with goat cheese and put top
on.
6. Place all on baking sheet and bake for
5 min or until cheese melts.
Serve warm
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STUFFED BAKED BRIE
Yield: Serves 6-8
Prep: 30 min
Ingredients:
2
lb Wheel of Brie
1
pkg puff pastry thawed (17.5 oz large sheets)
1
egg lightly beaten
1/4
cup tapenade
6
oz goat cheese crumbled
Keep
rind on Brie and slice horizontally
Spread tapenade on
top sprinkle with goat cheese.
Replace top and press
down.
On lightly floured
surface, roll out puff pastry.
Cut into 2 –12’
circles. Place Brie on one circle and pull up and over.
Flip over the Brie
onto the other cirle and cover pinching to close.
Wrap in plastic and
chill for a least 2 hours.
Preheat oven to 400
Line a rimmed baking
pan with parchment paper.
Remove plastic wrap
and place cheese seam side down on baking tray.
Brush with egg and
bake 25-30 min until golden.
Let rest for 20 min
before serving.
Serve with crackers,
bread veggies or fruit.
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STUFFED MUSHROOM CAPS
Yield: 6-8 persons
Prep:20 min
Ingredients:
20 Mushrooms brushed clean
1 tbs butter
1 package Cheese—Goat—Feta—Boursin
1 cup bread crumbs
1/2 Cup Mushroom Tapenade
Hollow out the
bowl of 20 Mushrooms
Blend cheese and
Mushroom tapenade in a bowl.
Preheat oven to
400
Stuff Caps with
cheese making it level with mushroom
Heat butter and
stir in breadcrumbs.
Sprinkle
breadcrumbs on top of mushrooms and pat them down so they stay on.
Place on baking
sheet and bake for 10 min.
Broil 1 min till
golden
Serve
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Bruschetta Hors D’oeuvres
Yield:4-6
Prep: 10min
Ingredients:
1 loaf Crusty French Bread sliced 1” thick
8 oz Brie or Goat Cheese
Cook’s Tapenade for Topping
Under broiler or
on grill toast one side of bread slices.
Turn slices over,
brush untoasted side with olive oil.
Layer brie on
bread. Return to broiler and toast 2– 3 min.
Top with your
favorite tapenade.
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RETURN TO TOP
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