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22
Roasted Garlic and Onion Spread
So simple to make, this sweet spread goes well with crostini.
Makes 1½ cups
6 garlic cloves, peeled
2 Vidalia (or Spanish) onions, quartered
2 tablespoons extra virgin olive oil
¾ teaspoon sea or kosher salt, divided
1 tablespoon honey
3 tablespoons fresh parsley
¾ teaspoon freshly ground black pepper
3 tablespoons grated Parmesan
Preheat oven to 450°F.
Toss garlic and onions in a large bowl with the oil, ¼ teaspoon of salt and the honey.
Spread on a foil-lined baking sheet and roast for about 25 minutes, or until vegetables are
medium browned, but not burnt.
Insert the blade assembly in the prep bowl. Add the parsley and pulse about 5 to 6 times
until chopped. Add the roasted vegetables and remaining ingredients. Pulse 2 to 3 times
and then process until completely homogenous.
Adjust seasoning to taste.
Nutritional information per serving (2 tablespoons):
Calories 45 (54% from fat) • carb. 4g • pro. 1g • fat 3g
sat. fat 1g • chol. 0mg • sod. 200mg • calc. 22mg • fiber 0g
Tapenade
A traditional French condiment. Serve alongside crackers
or a nice crusty bread.
Makes 1 cup
1 garlic clove
2½ tablespoons fresh parsley
1 cup pitted black olives (niçoise work very well)
1
⁄
3
cup pitted green olives
1½ tablespoons capers, drained and rinsed
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
Insert the blade assembly in the prep bowl. Add the garlic and parsley. Process for 5
seconds; scrape the work bowl. Add the olives and capers; pulse 10 times to chop. Add
the pepper and oil; process for 10 to 15 seconds, or until a thick paste forms.
Nutritional information per serving (1 tablespoon):
Calories 30 (87% from fat) • carb. 1g • pro. 0g • fat 3g
sat. fat 0g • chol. 0mg • sod. 120mg • calc. 12mg • fiber 0g
Roasted Pepper Tapenade
Makes 1 cup
½ red bell pepper
½ yellow pepper
½ orange pepper
2 garlic cloves
½ shallot, cut into 1-inch pieces
2 tablespoons fresh parsley
1 green onion, cut into 1-inch pieces
1
⁄
3
cup pitted black olives
1 tablespoon capers, drained and rinsed
1 teaspoon fresh lemon juice
1 tablespoon toasted pine nuts
pinch sea or kosher salt
¼ teaspoon freshly ground black pepper
Preheat oven to 450°F.
Line a baking sheet with foil and lay peppers flat, skin side up. Roast on the upper rack
until skins are just starting to brown, about 25 minutes – be sure not to roast too much so
the colors of the peppers stay vibrant and they do not get too soft. Once taken out of the
oven, cover the peppers with another sheet of foil and let sit about 10 minutes. After the 10
minutes, peel off the skins and discard. Cut peppers into 1-inch pieces; reserve.
While the peppers are roasting, start to prepare the tapenade.
Insert the blade assembly in the prep bowl. Put the garlic and shallot into the prep bowl
and process for 10 to 15 seconds; scrape bowl. Add parsley and green onion; pulse 4 to
5 times until roughly chopped. Add the olives and pulse an additional 4 to 5 times, or until
chopped. Add the reserved peppers and capers; pulse until chopped, about 4 times. Add
the remaining ingredients and pulse 2 to 3 times to combine.
Adjust seasoning to taste. Serve with crackers or crostini.
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