Ashley's Articholive Tapenade
One jar of artichokes in brine (not marinated and not in oil - my favorite is cucina d'amore)
One quarter jar of pitted Kalamata olives
Pecorino Romano, parmesan, asiago or similar hard italian cheese
Good olive oil
Fresh basil leaves (5-10)
Fresh or frozen garlic (2 cloves fresh, 2 cubes frozen)
Combine ingredients in food processor. Cube cheese so that it's about 1 cm x 1 cm. Make sure there are no stray olive pits from the pitted olives. Process until tapenade consistency.
Serve on or with fresh baguette, levain, or other flavorful fresh bread with a crispy crust. For a party appetizer, serve in a little bowl with a little spoon on a cheese board with a row of sliced baguette, a little bowl of olives, and a set of rich soft cheeses to pair (such as d'affinois or Caseificio dell'Alta Langa).
One jar of artichokes in brine (not marinated and not in oil - my favorite is cucina d'amore)
One quarter jar of pitted Kalamata olives
Pecorino Romano, parmesan, asiago or similar hard italian cheese
Good olive oil
Fresh basil leaves (5-10)
Fresh or frozen garlic (2 cloves fresh, 2 cubes frozen)
Combine ingredients in food processor. Cube cheese so that it's about 1 cm x 1 cm. Make sure there are no stray olive pits from the pitted olives. Process until tapenade consistency.
Serve on or with fresh baguette, levain, or other flavorful fresh bread with a crispy crust. For a party appetizer, serve in a little bowl with a little spoon on a cheese board with a row of sliced baguette, a little bowl of olives, and a set of rich soft cheeses to pair (such as d'affinois or Caseificio dell'Alta Langa).
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