Decadent Mediterranean Honeyed Olive Oil Toasts Recipes

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DECADENT MEDITERRANEAN HONEYED OLIVE OIL TOASTS



Decadent Mediterranean Honeyed Olive Oil Toasts image

I'm not just an 80's fanatic, I'm also a bigtime gaming dork! I was playing the Quest For Glory 2 VGA remake and there's different foods you can buy. One of them is bread, which is described as being slowly toasted with olive oil, honey, and spices. That sounded delicious so I decided to make my own! This is a nice appetizer that would be a perfect accompaniment to falafel, cucumber salad, and/or stuffed grape leaves. A nice breakfast toast with a cup of mint tea! I used a Whole Foods 12" baguette that I cut into "sandwich size" pieces. The honey is approximated; I just sqooshed some on. The trick in making this bread taste great and come out the right way is all in the method rather than the ingredients :)

Provided by the80srule

Categories     Breads

Time 9m

Yield 4 toasts, 4 serving(s)

Number Of Ingredients 7

1 baguette, cut into 4 pieces
4 tablespoons olive oil
4 teaspoons honey (approx)
1 pinch cardamom (one teeny shake)
1/16 teaspoon ground cumin (yes, I have a spoon that size!)
1/8 teaspoon dried mint flakes
1/2 teaspoon marjoram

Steps:

  • Mix the dry spices together in a small dish.
  • Cut the bread into 4 pieces as if you were making two 6" sandwiches.
  • Measure out the olive oil into another small dish-- with a pastry or BBQ brush, brush all the olive oil onto the pieces of bread right side up (about 1 tablespoon for each slice.).
  • Squoosh some honey generously onto each piece of bread in a horizontal line, roughly 1 teaspoon. Use the BBQ brush to spread and mix the honey into the breads.
  • With your thumb and forefingers, pinch the spice mix and spread onto all the pieces of bread.
  • Put the breads on a cookie sheet and toast for 3-4 minutes or until golden brown on top-- I use my toaster/convection oven.

Nutrition Facts : Calories 881, Fat 18.2, SaturatedFat 3.1, Sodium 1314, Carbohydrate 150.3, Fiber 6.2, Sugar 12.2, Protein 30.1

ROAST TOMATO AND BASIL SOUP WITH OLIVE OIL TOASTS



Roast Tomato and Basil Soup With Olive Oil Toasts image

This is a great autumn soup to use up tomatoes fresh from the garden, when they are so full of flavour and the thought of bland, tasteless winter tomatoes in the shops makes you want to cry. As with many recipes I have come to love, this one is from the UK chef Nigel Slater.

Provided by Sackville

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

800 g tomatoes
1 red pepper
2 -3 cloves garlic, peeled and roughly chopped
3 tablespoons olive oil, plus
extra olive oil, for drizzling
1 liter vegetable stock
1/2 cup basil leaves, roughly chopped
1 French bread, for toasting
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Pre-heat the oven to 220 C or about 425-450°F.
  • Quarter each tomato, or cut slightly smaller if they are really big, and place in a roasting tin that is safe for both the oven and stove-top.
  • Halve the pepper, deseed it and then cut each half into about 3 pieces.
  • Add the pepper and chopped garlic in with the tomatoes along with the olive oil.
  • Season with salt and freshly ground black pepper.
  • Roast for about 45 minutes or until the tomatoes are soft and their skin has started to blacken, but just slightly.
  • You don't want to incinerate them!
  • Pour the stock into the roasting tin.
  • If you don't have a tin that will go on top of the stove you will have to transfer everything into a large pot.
  • Add in the basil and bring briefly to a boil.
  • Use a blender to liquidise most of the mixture, leaving just a couple handfuls of tomatoes and pepper behind.
  • Drain them of any liquid, then finely chop the tomato and pepper.
  • Season to taste.
  • Just before you are ready to serve, cut the bread thinly on an angle and toast it under the grill.
  • Pile a bit of the chopped tomato and pepper in the centre of the bowls and ladle the soup around it.
  • Float the toast on top and drizzle with olive oil.

Nutrition Facts : Calories 293.8, Fat 12.4, SaturatedFat 1.9, Sodium 356.8, Carbohydrate 40, Fiber 5.2, Sugar 6.7, Protein 7.4

YEASTED OLIVE OIL PASTRY



Yeasted Olive Oil Pastry image

This makes a good crust for a galette. Roll thin so it doesn't become too bready. This recipe is from the vegetarian cookbook Mediterranean Harvest.

Provided by Eat Your Vegetables

Categories     Dessert

Time 1h40m

Yield 1 torte or galette

Number Of Ingredients 7

2 teaspoons active dry yeast
1/2 cup lukewarm water
1/2 teaspoon sugar
1 large egg, at room temp and beaten
1/4 cup extra virgin olive oil
2 cups unbleached all-purpose flour, more as needed
3/4 teaspoon salt

Steps:

  • Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork. Shape into a ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled, about 1 hour.
  • Turn the dough out onto a lightly floured surface, gently knead a couple of times. For a galette, use all of the dough in one piece, for a double pie crust, cut into two pieces. Shape each piece into a ball and cover the dough loosely with plastic wrap. Let sit for 5 minutes. Then roll out into thin rounds, as directed in the recipe or use to line oiled pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.

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