Northwest NEWS

May 27, 2002

Home & Garden

Dining In: Spread it on

Artichoke and Cheese Tapenade
   Use this dip as a spread for grilled bread (bruschetta), smaller toasts (Crostini) or crackers.
   Toss any leftover into cooked pasta adding a bit of chopped Italian parsley and a good grind of black pepper. Makes 1 3/4 cups or about 14 two-tablespoon servings
   2 c. marinated quartered artichokes, canned artichoke Hearts, or canned artichoke bottoms, drained
   1 small clove garlic, coarsely chopped
   1/2 tsp. grated lemon zest
   1 c. grated Parmesan cheese
   2 Tbsp. fruttato or extra-virgin olive oil
   1 Tbsp. capers, drained
   1/4 tsp. each coarse salt and freshly ground black pepper
   Pinch cayenne pepper
   Combine all the ingredients in a food processor and process until smooth. Serve with crisp crackers or crostini.
   Variation 1: add 1 Tbsp. pitted Kalamata olives before pureeing.
   Variation 2: add 2 rolled stuffed anchovies before pureeing.
   Chickpea and Olive Spread
   Besides having olives, anchovies and artichokes stashed in your pantry, always stock a few different kinds of canned beans.
   Chickpeas and white beans can be used for salads, soups, and in this case, wonderful dips and spreads that can be used on toasted bread, crackers or even as a sandwich filling. Makes 1-1/2 cups or 12 two-tablespoon servings.
   1 14-ounce can (1 3/4 cups) chickpeas, drained and rinsed
   2 scallions, thinly sliced
   1/3 c. pitted Kalamata olives
   1 Tbsp. lemon juice
   1/4 tsp. coarse salt
   Large pinch cayenne
   1/3 c. extra-virgin or unfiltered extra-virgin fruttato olive oil
   Combine all the ingredients except the olive oil in a food processor. Pulse to combine and with the motor running, pour in the olive oil. Process until smooth.
   Variation 1: Substitute 1 can (15 ounces or 1 3/4 cups) white beans for the chickpeas, omit the scallions and olives and add four rolled anchovy fillets and 2 tablespoons chopped Italian parsley.
   Smoked Fish Spread
   This simple spread is packed with healthy Omega-3 fatty acids if you use the sardines. If little fishes just aren't to your liking, substitute smoked oysters and forgo the Omega-3s!
   Use to top grilled bread or hearty crackers. Makes 11/2 cups or 12 two-tablespoon servings
   2 1-inch thick slices country bread or 3 slices firm-textured white bread
   1 can (3 3/4 ounces) brisling sardines, drained
   1 small shallot, finely minced
   3 Tbsp. fresh lemon juice
   1/2 tsp. each coarse salt and freshly ground black pepper
   1/4 c. olive oil
   Several drops hot sauce
   Soak the bread slices briefly in water and squeeze dry. Transfer to a food processor and add the sardines, shallot, lemon, salt and black pepper. Process until coarsely chopped.
   With the machine running, pour in the olive oil and process until smooth. Season with the hot sauce and chill until serving time.
   Variation 1: substitute 1 can (3.66 ounces) smoked oysters for the sardines.
   Recipes are courtesy of Napoleon Co.