Tapenade

Ma pole kunagi väga varjanud oma gurmaanlikke kalduvusi. Ja see ei tähenda, et peaks sööma ööbikukeeli või faasanimune.. Pigem seda, et toit oleks harmooniline ja õieti paigas. Iseenesest on sellega nii nagu muusikalise kuulmisega - see lihtsalt kas on või ei ole. Ja selle olemasolu v puudumine ei ole hea ega halb. Lihtsalt kui see on, siis tajud nüansse ja varjundeid, mida mõni teine ei taju. Ja ongi kõik. Seega - nagu kõigega siin ilmas - lähtuda tuleb alati iseendast ja oma sisetundest (et mitte öelda Oma Kõrgemast Minast). Ja kui sellele vastavalt elada, on inimene reeglina rahul ja õnnelik. Nii, nagu ei saa olla rahul elades kellegi teise elu laiemas ja üldisemas plaanis, ei ole võimalik täielik toiduline rahuolu, kui süüa kellegi teise maitse ja eelistuste järgi. No tõepoolest... kujutage nüüd ise ette, kuidas oleks, kui peaks sööma neid asju, mis teil suus lihtsalt ringi käivad.. :)))

Aga see pikk ja targutav sissejuhatus oli tegelikult kõrvalepõige sellest, et tahtsin kirjutada tapenade'st. See on sisuliselt oliivipasta... või oliivi- ja kapparipasta... või oliivi- ja sibulapasta... või oliivi- ja anshoovisepasta. Ma olen seda miskipärast tihti söönud "oliivipesto" nime all... kuigi see pole õige. Võimalik, et põhjuseks on asjaolu, et tapenade on pärit provanssaali köögist, kuid itaallased nimetavad seda enda köögi järgi "oliivipestoks" . Vahet pole... alla lisan hoopis ühe viigimarjatapenade retsepti :). Sügisel peaks proovima teha. Tegelikult on ka see retsept osake laiemast retseptist -crostini juustu ja tapenadega.

Ühesõnaga, lähtuks filosoofiast: keep it simple and ensure, that it's tasty! :)

Manchego Cheese and Fig Tapenade Crostini

Look for ficelle - it's the perfect size to accommodate the cheese slices. Ficelle is the french word for twine or string which describes the shape and length of this type of french bread. It's long and very thin, but usually shorter than a baguette.

Crostini

1 (20-inch/50 cm) olive or plain ficelle or narrow baguette

5 teaspoons (25 mL) extra-virgin olive oil, about

Fig tapenade

1 teaspoon (5 mL) extra-virgin olive oil

1 tablespoon (15 mL) finely chopped shallot

1 cup (250 mL) chopped dried Mission figs (about 4 ounces/125 g)

3/4 cup (175 mL) port

1 (2-inch/5 cm) strip orange zest

1 tablespoon (15 mL) balsamic vinegar

3 tablespoons (45 mL) chopped pitted kalamata olives

Salt and pepper

1/2 pound (250 g) manchego cheese, about

Crostini: Cut ficelle diagonally into 3/8-inch (1 cm) thick slices. Lightly brush both sides of bread with oil and place, in single layer, on ungreased rimed baking sheet. Bake at 400 F (200 C) for about 10 minutes or until golden on both sides, turning once halfway through baking time. Transfer crostini to rack and let cool. (Make ahead: Layer crostini between sheets of wax paper in tin and store at room temperature for up to 5 days.)

Fig tapenade: In small heavy saucepan, heat oil over medium-low heat. Add shallot; saute for 1 to 2 minutes or until tender. Add figs, port and zest; bring to a boil. Reduce heat to medium-low; simmer for 20 to 25 minutes or until port is a syrupy consistency and figs are softened, stirring occasionally. Remove and discard zest. Let mixture cool slightly, then transfer to food processor; process until smooth. Transfer to small bowl; stir in vinegar and olives. Add salt and pepper to taste. Let cool. (Make ahead: Cover tightly and refrigerate for up to 2 days.)

Cut cheese into thin slices large enough to fit on top of each crostini. Place 1 cheese slice on top of each crostini; top with a dollop of fig tapenade.

Makes 36 appetizers.

Approximate nutritional analysis for each appetizer: 72 cal, 3 g pro, 4 g fat, 6 g carb.

Tips

. Mission figs are purple-black in colour and have extremely small seeds. The other popular dried figs that are readily available are Calimyrna, the squat, white-fleshed, green-skinned figs. Although just as tasty as the dark figs, we preferred the appearance of the dark Mission figs in this tapenade.

. Manchego cheese hails from Spain. It's a golden semi-firm cheese originally made from only manchego sheep that grazed on the plains of La Mancha - Don Quixote territory. Manchego curado, aged for 3 to 4 months, and viejo, a more mature cheese, are the two most commonly exported types of manchego. We used the more assertive manchego viejo for slightly more flavour. If you can't find this cheese, substitute an old white cheddar or asiago. Creamy goat cheese would also be suitable.

. The type of port you select will make a difference in this luscious fig tapenade. We used Warre's Warrior Special reserve, a full-bodied, rich port. Store port like any other fine wine - in a cool, dark place.