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Full Online Book HomeLearning KitchenAppetizers - Tapenade
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Appetizers - Tapenade Post by :munificus Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2126

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Appetizers - Tapenade

Tapenade

2 large or 3 medium cloves of peeled garlic.
2 cans of pitted ripe black olives, drained well (these are the large cans that say 6 oz.
drained weight)
1/2 cup toasted pine nuts
2 Tb. olive oil

Drop the garlic cloves into a food processor while the blade is already spinning.

When the garlic is minced, add the rest of the ingredients.

Process until the desired texture is reached, scraping as needed, till fairly smooth.

Serve with crackers.
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1 Cup black olives pitted 2 or 3 garlic cloves (I use the ones in jar already minced) 1/3 cup canned anchovies 1 Tablespoon capers 1/2 cup olive oil (I use extra virgin). I calso use some of the oil in the can of anchovie. Use a blender or some kind of chopper for the following: Chop the olives rather coarse and blend with the garlic, anchovies and capers. Add oil slowly.
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1st layer:1 c. sundried tomatoes (reconstituted in boiling water and drained)2-3 cloves garlic1/8 c. Romano cheese, grated (approx)1/8 c. walnuts (approx)olive oilsalt and pepper to tasteProcess first 3 ingredients in a food processor for a minute or two. Slowlyadd some olive oil until mixture is a thick paste. Place this in a plasticlined bowl as 1st layer.2nd layer:1 pkg. goat cheesemilkMix goat cheese with a small amt. of milk (don't add to much or it will beto thin- just enough to make it smooth). Place this on top of sundriedtomato layer.3rd layer:8 oz. cream cheese1/4-1/3 c. basil pesto (prepared or homemade)Mix
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