Wednesday, January 24, 2007

Our Arugula Runneth Over

Olive Tapenade

Over the weekend we made a very belated "Christmas" dinner for K's brother and his wife. For part of this meal I recreated a dish we enjoyed recently at Cucina Toscana here in Salt Lake City, "Rosso, Bianco, Verde". It is a wonderful collection of simple flavors provided by crab, tomatoes, Belgian endive and arugula. We managed to stuff our guests, but we were still left with quite a bit of arugula afterward (as well as a trio of cheeses from the cheese plate).

Here's what we did on a lazy weeknight with arugula and cheese to spare...

Crostini with melted cheese, olive tapenade and arugula. This is so simple, yet tasty.

Ingredients:
1 cup pitted kalamata olives
1 Tbsp capers
1 tsp fresh lemon juice
2 tsp lemon zest
2 Tbsp olive oil
fresh ground pepper to taste
semi firm cheese of choice (I prefer gruyere, or swiss)
thinly sliced bread (I prefer Italian rustic loaf)
2 cups baby arugula

Combine kalamata olives, capers, lemon juice, 1 tsp lemon zest and 2 Tbsp olive oil in food processor for a few seconds until combined (not too fine). In a mixing bowl combine arugula, 1 tsp lemon zest, dash of salt and olive oil. Meanwhile slice bread and place in broiler. When bread is lightly toasted remove from oven and flip it so toasted side is face down on pan. Place sliced cheese on top of bread and return to broiler until cheese is just melted. Remove from oven and top with olive tapenade and seasoned arugula.

Pour yourself some wine and enjoy. It sure beats a TV dinner.

- J

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