Olive
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La Belle Cuisine - More Appetizer Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

“Our minds are like our stomachs; they are whetted by the change of
their food, and variety supplies both with fresh appetites.”
~ Marcus Fabius Quintillian

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Baguettes
Art Print
Adams, Emily
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Antipasto-Stuffed Baguettes
Gourmet Archives

2 small thin baguettes (16 x 2 x 1 inch)
1/4 cup tapenade [purchased, or use recipe below]
4 ounces mild goat cheese
1/4 pound thinly sliced Genoa salami or smoked turkey
2 cups packed arugula leaves, washed well, spun dry
One 7-ounce jar roasted red peppers, drained, rinsed, patted dry
One 13- to 14-ounce can whole artichoke hearts, drained, rinsed,
patted dry, chopped

Cut top third off each baguette horizontally with serrated knife and re-
move soft crumb from tops and bottoms, leaving shells about 1/2 inch
thick. Spread about 1 tablespoon tapenade on inside of each bottom
shell and top with goat cheese, spreading it evenly. Fold the salami or
turkey slices in half and fit them in an even layer over cheese in each
shell. Arrange half of arugula on each meat layer and top with a layer
of roasted peppers. Divide artichoke hearts between bottom shells and
spread inside of top shells with remaining tapenade. Fit top shells over
bottom shells and press baguettes together, reforming loaves.
Wrap each baguette tightly in foil and chill at least 3 hours or overnight.
Cut each baguette diagonally into 12 slices with serrated knife and secure
each slice with toothpick. Makes 24 hors d’oeuvres.

Tapenade Stark
Gourmet September 1995

2 tablespoons bottled capers, drained
3 large garlic cloves, chopped
6 flat anchovies
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon Dijon mustard
2 tablespoons Cognac
1 teaspoon fresh lemon juice
1/4 cup olive oil
1 1/2 cups Kalamata or Niçoise olives (two 8-ounce jars),
rinsed drained and pitted

In a food processor pulse together all ingredients except olives. Add the olives and blend mixture until olives are chopped fine. Stir in pepper to
taste. Tapenade keeps, covered and chilled, 1 week.
 

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