I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.
~ Carole
Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
|
Ingredients: 1 cup chopped dates 1/3 cup water 1/3 cup shopped pitted Kalamata olives or other brine-cured black olives 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 tablespoon drained capers, chopped 1 ½ teaspoons chopped fresh thyme 2 5.5-ounce logs soft fresh goat cheese, each cut into bite-size pieces ½ cup chopped toasted walnuts ¼ cup toasted walnut halves Instructions: This is a twist on the classic olive tapenade from Provence. You can use toasted pine nuts in place of walnuts, and cream cheese or another similar cheese in place of goat cheese. Garnish with fresh thyme or rosemary sprigs (optional). And, if there’s any leftover, serve it with chicken, pork or lamb. Combine shopped dates and 1/3 cup water in heavy medium saucepan. Book over medium-high heat until liquid evaporates and dates are soft, but 5 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers and chopped thyme. Season tapenade to taste with salt and pepper. Can be made up to three days ahead. Cover and refrigerate but bring to room temperature along with cheese before serving. Arrange cheese pieces in circle on serving platter with room for tapenade in center. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Arrange crackers and/or bread, and garnish. |
Recipes Search
Inns Recipes
Copyright © 1993 - 2009 Lanier Publishing International