Tapenade Caesar With Prosciutto Recipes

TAPENADE-PROSCIUTTO FLATBREAD PIZZA BITES

Steps:

• Spread oil over both sides of each pita bread. Place on a griddle. Cook over low heat for 2-4 minutes on each side or until golden brown and crispy., Spread with goat cheese; top with prosciutto. Spread each with 1/2 cup tapenade; sprinkle with basil. Cut into four wedges. Serve immediately.

PROSCIUTTO AND GOAT CHEESE CROSTINI WITH RED PEPPER TAPENADE

Steps:

• Preheat oven to 350 degrees. Puree the roasted red peppers, roasted garlic, pine nuts, black olives, olive oil, and set aside. This is the tapenade. Season goat cheese with rosemary and wrap in prosciutto. Bake until cheese melts. Spread the tapenade on the toasted baguette and top with prosciutto and goat cheese.;

TAPENADE CAESAR WITH PROSCIUTTO

Steps:

• Make tapenade:
• Blend olives, raisins, parsley, anchovies, shallots, lemon juice, fennel seeds and cayenne in processor until almost smooth, occasionally scraping down sides of bowl. With machine running, add oil and process until blended. Season to taste with salt and pepper.
• Make dressing:
• Whisk lemon juice, Parmesan, mustard, anchovies, capers and garlic in medium bowl until well blended. Gradually whisk in oil. Season with salt and pepper. (Tapenade and dressing can be made 2 days ahead. Cover separately and refrigerate. Bring to room temperature before using.)
• Place lettuce in large bowl. Toss with enough dressing to coat generously. Divide lettuce among 6 plates. Dot perimeter of each plate with teaspoonfuls of tapenade. Top each salad with prosciutto and cheese and serve.

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON

Steps:

• Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
• In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
• Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

PROSCIUTTO, MOZZARELLA AND CITRUS TAPENADE SANDWICHES

Steps:

• For pesto:
• Toast walnuts in small skillet over medium heat until golden brown, stirring often. Cool. Puree walnuts, olive oil, Parmesan cheese, and garlic in processor to paste, stopping occasionally to scrape down sides of bowl. Add half of basil leaves; puree. Add remaining basil; blend until coarse puree forms. Season pesto to taste with salt and pepper.
• For sandwiches:
• Brush 1 side of each bread slice with olive oil. Heat griddle or heavy large skillet over medium-high heat; grill bread, oiled side down, until golden brown, about 1 minute. Transfer grilled bread to clean work surface; let stand until cool. Turn 4 bread slices over (grilled side down) and spread thin layer of Citrus Tapenade evenly over each. Top with prosciutto slices, then mozzarella cheese slices. Drizzle with pesto. Drizzle 1 tablespoon balsamic vinegar over ungrilled side of each of 4 remaining bread slices. Place bread, grilled side up, atop sandwich filling. Cut sandwiches in half and serve.

TAPENADE CAESAR SALAD WITH PROSCIUTTO

Steps:

• Dressing: In a food processor combine all the ingredients and process until smooth.
• In a large bowl, combine the lettuce and prosciutto. Add the tapenade and toss to coat.

TAPENADE FOR PROSCIUTTO AND PESTO PANINI

Steps:

• Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together.