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24
1. Lightly coat a 9-inch pie or cake pan with olive oil or nonstick cooking
spray. Reserve. Preheat oven, with the rack in the middle position, to
375°F.
2. Put both cheeses into the chopping cup. Process on Speed 5 until
chopped, about 20 to 30 seconds. Add the garlic and shallot and
process on Speed 5 until chopped, another 20 seconds.
3. Put the remaining ingredients into a medium mixing bowl, along with the
chopped mixture. Using the blending shaft, process on Speed 5 until
combined. Use an up-and-down motion, about 1 to 1½ minutes, to be
sure to cut through all ingredients.
4. Transfer mixture to the prepared pie/cake pan and put into the
preheated oven. Bake until the top is nicely browned, about 20 to 25
minutes.
5. Serve immediately with pita chips, crusty bread and crisp vegetables.
Nutritional information per serving (2 tablespoons):
Calories 99 (61% from fat) • carb. 5g • sugars 1g • pro. 5g • fat 7g • sat. fat 4g
• chol. 23mg • sod. 169mg • calc. 93mg • fiber 3g
Tapenade
A traditional French condiment. Serve alongside crackers
or a nice crusty bread.
Makes about 1½ cups
1 garlic clove, peeled
3 tablespoons packed fresh parsley
1½ cups pitted black olives (Kalamata or Niçoise work very well)
¼ cup capers, drained and rinsed
2 tablespoons extra virgin olive oil
1½ teaspoons fresh lemon juice
1½ teaspoons Dijon-style mustard
½ teaspoon freshly ground black pepper
1. Put the garlic and parsley into the chopping cup. Select speed 5 and
process roughly chop, about 20 seconds. Scrape down the sides of the
bowl. Add the olives and capers and continue processing on Speed 5
for to chop another 20 seconds. Add the remaining ingredients. Process
until combined and desired consistency has been achieved. Tapenade is
equally delicious whether puréed or more roughly chopped.
2. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 42 (84% from fat) • carb. 2g • sugars 0g • pro. 0g • fat 4g • sat. fat 1g
• chol. 0mg • sod. 224mg • calc. 33mg • fiber 2g
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