Viewing entries tagged
Tapanade Rustico

Bruschetta with Smoked Salmon & Pesto Verde

Ingredients 

2 x Slices of good quality bread of choice, halved and toasted

2 x tbs Pesto Verde

1 x fresh Avocado, sliced

50g Smoked Salmon

Freshly milled Black Pepper

 

Garnish

Drizzle of Lemon Olive Oil and fresh greens – try some small rocket leaves to decorate. Alternatively micro greens or pea shoots will look great too.

 

Method

1. Spread pesto verde on the toasted bread.

2. Place slices of smoked salmon on top.

3. Arrange sliced avocado on top of the salmon.

4. Top with some green garnish of choice.

5. Drizzle with lemon olive oil and some freshly milled black pepper.

 

Options

Great as a starter for 4 people or as part of a tapas selection.

 

Make Gluten-Free

Replace bread with gluten-free alternative.

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Bruschetta with Smoked Tuna & Pesto Rosso

Ingredients 

2 x Slices of good quality bread of choice, halved and toasted

2 x tbs Pesto Rosso

2 x fresh Tomatoes, sliced

50g Smoked Tuna

Freshly milled Black Pepper

 

Garnish

Drizzle of Extra Virgin Olive Oil and fresh greens – try finely chopped parsley or a sprig of flat leafed parsley to decorate. Alternatively micro greens or pea shoots will look great too.

 

Method

1. Spread pesto rosso on the toasted bread.

2. Place slices of fresh tomato on top.

3. Arrange smoked tuna on top of the tomato.

4. Top with some green garnish of choice.

5. Drizzle with extra virgin olive oil and some freshly milled black pepper.

 

Options

Great as a starter for 4 people or as part of a tapas selection.

 

Make Gluten-Free

Replace bread with gluten-free alternative.

 

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Tortellini with Asparagus & Pesto Verde

Ingredients 

400g Tortellini filled with ricotta and spinach

125g Asparagus Tips, chopped into short lengths

80g Walnuts, lightly toasted

2 tbs EV Olive Oil

2 tbs Pesto Verde

1 Handful of Flat Leafed Parsley, finely chopped

Freshly milled Sea Salt and Black Pepper

 

Method

1. Bring large pot of salted water to the boil and cook tortellini as per packet instructions.

2. In a wide sauté pan heat oil and add the asparagus tips with the salt & pepper and cook gently until al dente.

3. Add pesto to pan and heat for 3 minutes before tossing tortellini into pan too. Coat well adding more pesto if you prefer.

4. Add toasted walnuts to pan and stir gently to combine.

5. Spoon into wide shallow serving dishes and sprinkle with chopped parsley.

 

Options

You can play around with lots of different additions. Try cooking some chopped pancetta with the asparagus or even some prawns.

 

Make Gluten-Free

Replace tortellini pasta with gluten-free alternative.

 

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Tapenade Rustico with Rigatoni & Anchovies

Ingredients 

2 tbs EV Olive Oil

50g tin Anchovy Fillets, chopped plus oil

2 large garlic cloves, crushed

200g fresh Breadcrumbs

200g Rigatoni pasta

2 heaped tbs Tapenade Rustico

Milled Sea Salt & Black Pepper to taste

 

Garnish

With coarsely chopped flat leafed parsley.

 

Method

1. Bring a large pot of salted water with a drizzle of olive oil, to the boil. Add pasta and return to a gentle bubble. Put the lid on and remove from the heat. Let the pasta sit in the hot water for 10-12 minutes. Do not remove the lid during this time. Check if its al dente and drain.

2. Heat oil in wide sauté pan. Add garlic and fry gently for a few minutes to release its flavour.

3. Add breadcrumbs and anchovies to garlic. Stir to combine and crisp breadcrumbs just a little.

4. Add pasta plus Tapenade Rustico and heat through.

5. Check and adjust seasoning if required and add a drizzle of extra virgin olive oil if a little dry.

 

Make Gluten-Free

Replace breadcrumbs and rigatoni pasta with gluten-free alternatives.

 

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Gourmet Tapenade Pizza

Ingredients

2 x heaped tbs of Tapenade Rustico

1 x Pizza Base of choice either homemade or store bought

1 x Red Pepper thickly sliced and part roasted

6 x soft Goat’s Cheese slices or 100g of grated hard Goat’s Cheese

 

Garnish

Chilli Oil and fresh salad leaves of choice. 

 

Method

1. Spread tapenade on pizza base instead of a tomato sauce.

2. Place goat’s cheese slices or grated goat’s cheese on top.

3. Arrange part roasted red pepper on top of cheese and bake in a pre-heated oven @ 220*C for 10 mins on a pizza tray.

4. Remove from oven and drizzle with chilli oil and leaves of choice.

5. Enjoy!

 

Options

You can play around with lots of different toppings but don’t change the cheese. Black olives and goat’s cheese are a match made in heaven.

 

Make Gluten-Free

Replace pizza base with gluten-free alternative.

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