Polenta Bruschetta With Tapenade Recipes

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QUICK BRUSCHETTA WITH OLIVE TAPENADE



Quick Bruschetta with Olive Tapenade image

Provided by Food Network

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup pitted black or other olives
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 loaf Italian or French bread, sliced into rounds
Handful of fresh basil leaves, chiffonade

Steps:

  • Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes.
  • Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving.

TAPENADE WITH BRUSCHETTA



Tapenade with Bruschetta image

Provided by Food Network

Time 45m

Number Of Ingredients 10

1/8 cup capers, drained and rinsed
4 anchovy fillets
1/2 teaspoon fresh thyme
2 tablespoons brandy
1/8 cup extra virgin olive oil
2 cups black Nicoise olives, pitted
1 tablespoon orange juice
Twelve 1 1/2-inch slices Italian bread
1/4 cup extra virgin olive oil
2 cloves garlic, peeled

Steps:

  • Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse.
  • Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil.
  • Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade.

SUN-DRIED TOMATO TAPENADE ON POLENTA TRIANGLES



Sun-Dried Tomato Tapenade on Polenta Triangles image

Categories     Food Processor     Olive     Tomato     Vegetarian     Cornmeal     Bon Appétit

Yield Makes 24

Number Of Ingredients 16

Tapenade
12 black brine-cured olives (such as Kalamata), pitted
9 sun-dried tomatoes packed in oil, well-drained, coarsely chopped
1/4 cup chopped fresh parsley
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh thyme
1 small garlic clove, minced
Polenta
1 1/4 cups whipping cream
1 1/4 cups water
3/4 teaspoon salt
3/4 cup yellow cornmeal
3/4 teaspoon hot pepper sauce (such as Tabasco)
4 tablespoons olive oil
Chopped parsley

Steps:

  • For Tapenade:
  • Combine all ingredients in processor. Using on/of turns, process until finely chopped. Transfer to small bowl. Season with salt and pepper.
  • For Polenta:
  • Combine whipping cream, water and salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and stir until polenta is thick, about 10 minutes. Mix in hot sauce. Season with pepper. Pour into 8-inch square glass baking dish. Chill until cold, about 1 hour. (Tapenade and polenta can be made 1 day ahead. Cover separately and chill.)
  • Cut polenta into 12 squares. Cut each square in half diagonally, forming 24 triangles. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat. Working in batches, add polenta triangles and sauté until golden, adding remaining 2 tablespoons oil as necessary, about 2 minutes per side for each batch. Transfer polenta to paper towels; drain.
  • Divide tapenade among triangles. Arrange on platter. Garnish with parsley. Serve at room temperature.

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