Cuisinart GR-1 User Manual download pdf (Page 14)

10

Artichoke & Green

Olive Tapenade

Makes about 3 cups

(about 2 tablespoons per serving)

3 tablespoons extra virgin olive oil

½ teaspoon saffron (loosely packed)

2 cans (about 13 ounces each)

artichoke hearts, well drained* chopped

½ cup drained and halved pitted green

olives (can use pimento-stuffed olives),

chopped

1

⁄

3

cup toasted pine nuts, roughly chopped

3 tablespoons chopped fresh parsley

1 teaspoon fresh lemon juice

½ teaspoon ﬁnely chopped lemon zest

1 cup mozzarella, shredded (optional)

kosher salt and freshly ground black

pepper to taste

Place olive oil and saffron in a bowl. Stir and

let stand for 20 to 30 minutes. Add chopped

artichoke hearts, chopped olives, pine nuts,

parsley, lemon juice, and zest. Stir to blend. Let

stand for 30 minutes before serving to allow the

ﬂavors to blend. Season to taste with salt and

freshly ground pepper.

*Halve, drain on several layers of paper towels,

then gently press excess moisture from drained

artichoke hearts.

Nutritional information per serving

(made without optional cheese):

Calories 44 (66% from fat) • carb. 3g • pro. 1g

• fat 4g • sat. fat 1g • chol. 0mg • sod. 247mg

• calc. 14mg • fiber 1g

Roasted Mushroom &

Red Pepper Tapenade

Makes about 2 cups

(about 2 tablespoons per serving)

12 ounces cremini mushrooms

8 ounces shiitake mushrooms

(tough stems removed)

2 cloves garlic, peeled and thinly sliced

3 tablespoons extra virgin olive oil

½ teaspoon kosher salt

1

⁄

3

cup chopped roasted red bell pepper

1

⁄

3

cup chopped toasted walnuts

2 tablespoons chopped fresh parsley

crumbled Gorgonzola cheese for

garnish (optional)

Preheat oven to 425°F. Line a baking sheet with

foil. Quarter mushrooms and place in a reseal

-

able food storage bag with sliced garlic, olive

oil, and salt. Shake to coat mushrooms with oil.

Arrange in a single layer on prepared baking

sheet and place in preheated 425°F oven. Roast

until most of the liquid has been given up, about

30 to 40 minutes. Remove from oven and let

cool.

Finely chop roasted mushrooms and garlic.

Place in a medium bowl and stir in roasted red

pepper, walnuts, and parsley. Use to top warm

grilled bruschetta. Garnish with crumbled

Gorgonzola cheese. (Alternatively, Gorgonzola

to taste may be gently stirred into chopped

mushroom mixture.)

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