Fig & Olive Tapenade August 29, 2019 14:44
Next time you need to make an appetizer for a party, dinner party, or date night in, give this fig and olive tapenade a shot! It might just become your favourite too.
1 cup chopped dried figs
1/2 cup water
1 tbsp Extra Virgin olive oil
2 tbsp Telegraph Hill balsamic vinegar
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh thyme
1/4 tsp cayenne pepper
2/3 cup pitted/chopped Telegraph Hill Kalamata olives
2 garlic cloves, minced
Salt and pepper to taste
Olive oil for brushing
2 loaves French bread
1/3 cup chopped walnuts
8 oz cream cheese or goat cheese
Combine figs and water in a small saucepan. Heat over medium heat, stirring occasionally, until figs are soft and liquid is reduced, thick, and syrupy, about 15 minutes. Remove from heat.
In a medium bowl, combine fig mixture, olive oil, vinegar, rosemary, thyme, cayenne pepper, olives, and garlic. Mix well, and season with salt and pepper to taste. Refrigerate for at least 4 hours or overnight.
Preheat oven to 375 degrees. Set cheese out to soften. Slice bread diagonally into half-inch slices. Arrange on a rimmed baking pan, brush with olive oil, and sprinkle with kosher salt. Bake bread for 8-12 minutes or until toasty.
To assemble crostini: Spread bread with cheese, top with tapenade, and sprinkle with chopped walnuts. Garnish with fresh rosemary.
To serve cheese-ball style: Shape cheese into a round. Top with tapenade and sprinkle with chopped walnuts. Garnish with fresh rosemary. Serve bread on the side so people can assemble their own.
You can also serve this cheese-ball style with crackers on the side instead of bread for an even easier appetizer.
For a finer texture, pulse the finished tapenade in a food processor until it reaches your desired consistency.
Green Bean, Orange and Tapenade salad July 11, 2019 16:36
Easy summer Salad
200g green beans, trimmed
1 tbsp Telegraph Hill Extra Virgin Olive Oil
½ lemon, juiced
1 orange, peeled and segmented
Crusty bread warmed, to serve (optional)
Telegraph Hill Tapenade
Cook the beans in a pan of boiling salted water for 3 minutes, drain, then plunge immediately into a bowl of iced water. Once cold, drain really well.
Toss the beans in the olive oil, lemon juice and some seasoning. Pile the beans high onto two plates, scatter over the orange segments and then add a few spoonful’s of tapenade. Sprinkle over some thyme leaves before serving with warm bread, if you like.