TasteFood

Tomato Confit

 

It's amazing where you discover the darnedest things: Last week I discovered a recipe for Tomato Confit in the wilderness of a national park. I was on kitchen duty for my daughter's school outing to a Bay area national seashore. Each autumn the students spend several days immersed in nature, nestled in a camp high in the hills overlooking the Pacific. Kitchen duty is a full-time volunteer position. We rise before dawn and spend the day preparing 4 meals for 80 hungry children and adults. While it's hard work, it's great fun in a spectacular setting and rewarding to make the best food possible for all. This year we hired a kitchen manager, Sebastian, an alumni of the school who currently sous-chefs at the acclaimed Napa restaurant Oenotri.  He was easily convinced to trade in his wine country chef whites and come to the beach for a few days to help out his old school.

One night for dinner we prepared an Italian themed menu which included a variety of pasta dishes. Sebastian made a tomato sauce as one of the accompaniments which consisted of heirloom cherry tomatoes, olive oil and salt. It's was simple and intense. The tomatoes cooked and broke down in a generous amount of oil for an hour or so, resulting in a thickened and rich confit. Delicious with pasta, for sure, yet extremely versatile, I wanted to experiment with the recipe and made a Tomato Confit at home this week. I made a large batch, so I could divide it up and freeze for later use. I saved one cup and used it as a topping for crostini. I think I'll use my next batch as an extra ingredient in a cheese fondue. I suspect it will be delicious - I'll be sure to let you know how it turns out.

 

Tomato Confit

Cherry tomatoes may be substituted for heirloom cherry tomatoes. Makes 4 cups.

4 pints (about 4 pounds) heirloom cherry tomatoes
1 cup extra-virgin olive oil
2 teaspoons sea salt
1/2 teaspoon sugar, optional

Combine tomatoes and olive oil in a large saucepan or soup pot. Simmer over medium-low heat until tomatoes begin to break down, stirring occasionally and breaking tomatoes apart with a spoon. Continue to cook until all the tomatoes have broken down and sauce is thick, about one hour in all. Add salt and taste for seasoning. If necessary add sugar. 

Crostini with Goat Cheese and Tomato Confit:
Cut 8 - 1/2 inch slices of a baguette. Brush slices with olive oil and bake in a 400 F. oven until golden brown, 10-12 minutes. Stir 1/2 cup fresh goat cheese, 1 minced garlic clove and a pinch of salt and freshly ground black pepper together in a small bowl. Spread goat cheese on each baguette. Top with a teaspoon of tomato confit. Garnish with rosemary sprigs.

Pasta with Tomato Confit:
Bring 1 cup tomato confit, 1 cup heavy cream, 2 rosemary sprigs and 1 teaspoon freshly ground black pepper to a simmer. Cook 10 minutes until slightly reduced. Remove rosemary sprigs. Toss with 1 pound freshly cooked penne and 1/2 cup grated Parmegiano-Reggiano cheese.

If you like this you might enjoy these recipes from the village of foodblogs:
Fennel Lemon and Garlic Confit from the Kitchn
Red Onion Confit with Port Wine from Delicious Days
Sweet Pepper and Onion Confit from Just Bento
Chorizo Caramel Confit from Seattle Food Geek

 

 

Roasted Fig Crostini

 

Oh, how I want to love figs. I am attracted to their shape and color, perfectly plump little bulbs, striated in violets and yellows, or hued in light green and dark purple. Soft and sensual to the touch and mildly aromatic, perhaps it's their mildness that confounds me. Faintly sweet, yet nutty and vegetal, I find the fig elusive in flavor, its softness shrouding it like a mysterious woman in a cloak. I know there is more to the fig, and I want to discover it. I want to love it. 

So, I found a ploy, or really a method, to reveal its secrets. By roasting figs in the oven, their taste and texture take on a whole new dimension. The fruit is coaxed from its shroud of vagueness, its natural sugars oozing and caramelizing, while its plumpness is reduced to a crispy intensity that bursts with flavor. There is no coyness or ambiguity with a roasted fig. It's sweetness and articulated flavor is a perfect match with other ingredients, such as goat cheese and basil. Try it, you'll like it. In fact, you will love it.


  

Roasted Fig Crostini

makes 8

Extra-virgin olive oil
4 figs, sliced lengthwise, 1/4" thick
8 slices of baguette, cut on the diagonal, 1/2" thick
6 ounces soft mild goat cheese
Runny honey
Sea salt
Freshly ground black pepper
8 whole basil leaves

Preheat oven to 400 F. (200 C.)
Lightly oil baking tray. Arrange fig slices in one layer. Lightly brush tops with olive oil. Bake in oven until bubbly and beginning to caramelize, about 20 minutes. While figs are roasting, brush baguette slices with olive oil. Arrange on another baking tray in one layer. Bake in same oven until golden brown, about 10 minutes. To assemble crostini, spread baguette slices with goat cheese. Arrange 1-2 figs over cheese in one layer. Lightly drizzle with honey. Sprinkle with salt and pepper. Top with a basil leaf. Serve immediately.
 

If you like this, you might enjoy these recipes from TasteFood:

 Asparagus with Crispy Prosciutto and Tarragon Aioli

Prosciutto Fig Arugula Roll-Ups with Honey

  

Figs and Greens with Blue Cheese, Walnuts and Honey Vinaigrette

  
and these fig recipes from the foodblogs:
Fresh Fig Sorbet from Ms. Adventures in Italy 
Fig Brie Grape Pizza from White on Rice Couple
Skinny Figgy Bars from Fat-Free Vegan Kitchen
Fig Cookies from Andrea Meyers

Tomato Bruschetta, Italy and the World Cup

It's World Cup Football Championship time again. For those of you not in touch with this sporting rite, it is THE international football championship that takes place worldwide every four years. Don't get me wrong. I hardly watch football (that's soccer for you Americans). But, I am, after all, married to a Dane and lived many years in Europe where if you are not following at least a teensy bit of football in the news or on the television, you are living in a shoebox. 

The World Cup also makes me think of Italy, where we often vacationed when we lived in Europe. Four years ago we were doing just that when the Italians won the last championship. What an impression that made. We were in Rome when the quarterfinals took place. As tourists, we naively ventured into the city for dinner during the quarterfinals match. While the restaurants were open, they were sparsely populated - and only with wayward tourists such as us. The staff were, to say the least, distracted, hovering over radios or watching small televisions in the kitchens or at the bar. We quickly deduced that we might as well just settle back and root for our new favorite football team without being overly critical about erratic table service. After our meal we knew there was no hope in finding a taxi driver to bring us back to our hotel until after the match. So, we wandered into another restaurant with a lounge and cheered on Italy as they won. From that moment on the streets came alive with revelers, cars honking, sirens blaring. This continued well into the night, long after we had gone to bed. It was just the quarterfinals. 

The semi-finals took place after we left Rome for Tuscany, where we shared a villa with some friends near Montepulciano. The afternoon of the match, we wandered the crooked, narrow streets of the medieval village and came upon the town square, or Piazza. An enormous screen was being erected against a building façade while rows of folding chairs filled the open space, encircling the fountain to create an outdoor theater. It made me think of the film Cinema Paradiso. No worries if you didn't own a television - all the villagers would gather that evening and watch the football match together, cheering on their team.

The finals played on one of our last nights in Italy. We had moved to the Isle of Elba and were staying in at the lovely Villa Ottone. The staff was professional and proper, the clientelle was well-heeled and dignified. So, imagine the night of the finals, in the middle of the first dinner service, when a tuxedoed maître d' wheeled a television into the center of the dining terrace. As if on cue, all protocol was suspended. Waiters, busboys and hotel staff gathered around the television. Diners pulled up their chairs, balancing dinner plates on their laps. The French tourists cheered on France. The Italian tourists and staff cheered on the Italians. We were all caught up in a passionate TV dinner for the next 2 hours. When we finished eating we crowded into the bar, squeezing into sofas, balancing on the arms of chairs, sitting cross-legged on the floor, elbow to elbow with our fellow football fans. A Swedish photographer bought us a round of drinks. We reciprocated and bought drinks for the French couple sitting at our feet. The bartender invited our children to perch on the bar and gave them free sodas. Together we cheered and booed as Italy won the world cup. What an equalizer. Who said that English is the international language?

This year the World Cup takes place in South Africa. But I cannot help but think of Italy whenever it takes place. If I had to create something to eat while watching a football match it would be these Tomato Bruschetta. 

Tomato Bruschetta
Makes 8

For the tomatoes:
1 pound cherry or grape tomatoes, cut in 1/4" pieces or quartered if small
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

For the bread:
8 slices levain or peasant bread, cut 1/2" thick
1 large garlic clove, lightly smashed but still intact
Extra-virgin olive oil
Sea salt

1/2 cup basil leaves, shredded plus whole leaves for garnish

Prepare the tomatoes:
Combine all the ingredients together in a bowl and toss to combine. Taste to adjust seasoning. Let sit at room temperature while bread is prepared.

Prepare the bread:
Preheat oven grill or griddle pan. Rub bread on both sides with garlic. Brush lightly with olive oil. Sprinkle a pinch of salt over bread. Grill, turning once, until both sides are golden. 

Arrange bread in one layer on a platter. Stir shredded basil into the tomatoes. Top bread with tomatoes. Garnish with fresh basil leaves and serve immediately.

 

   

Roasted Asparagus Crostini with Pecorino Cheese and Truffle Oil

  
Recently I wrote about how much I like rustic desserts. Let me clarify that. I like rustic food. What is rustic food? It's simple, local, seasonal food that makes use of available ingredients. Rustic cooking is a reflection of the countryside. It's comforting and inviting, and it's economical. 

While crostini may conjure up images of dinner parties, cocktails and hors d'oeuvres, they are quite grounded in rustic cooking. Bread that is no longer fresh, is lightly toasted and flavored with olive oil and garlic. The toppings can run the gamut, but are usually fresh, simple and composed with ingredients on hand. 

Roasted Asparagus Crostini with Pecorino Cheese and Truffle Oil were created as an impromptu starter for a barbecue this weekend. Day old baguette was efficiently put to use, while the asparagus were fresh from the morning's farmers market. Pecorino Toscano and a little truffle oil were fished from the refrigerator and were the necessary finishing touches for this rustic and delicious appetizer.

Roasted Asparagus Crostini with Pecorino Cheese and Truffle Oil

Makes 16

16 baguette slices, cut 1/4" thick
2 garlic cloves, lightly smashed
Extra-virgin olive oil
 
8 asparagus spears, bottoms trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon truffle oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt 
1 teaspoon freshly ground black pepper 
1/4 cup shaved mild Pecorino cheese (Pecorino Toscano)

Prepare crostini:
Preheat oven to 400 F. (200 C). Rub baguette slices with garlic. Lightly brush with olive oil. Arrange on baking sheet and bake until golden brown. Remove and cool.

Prepare asparagus:
Toss asparagus with 1 tablespoon olive oil. Arrange in one layer on baking sheet. Roast under oven broiler until bright green and slightly charred but still firm, 3-4 minutes. Remove. When cool enough to handle cut horizontally in thin slices. If stalks are thick, slice in half lengthwise and cut halves in thin slices. Transfer to a bowl and toss asparagus with truffle oil, lemon juice, salt and pepper. Top crostini with asparagus. Top asparagus with pecorino cheese. Serve.

If you like this recipe, you might enjoy these recipes from TasteFood:

Crostini with Ramps and Pea Shoots

 

Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps

Bruschetta with Mixed Spring Greens, Lemon and Ricotta Salata

 or these delicious crostini recipes from the foodblogs:
 
Crostini with Spanish Green Olive Tapenade from Herbivoracious
Caramelized Onion Crostini from For the Love of Cooking
Egg Radish Crostini from The Dinner Files
Bacon Avocado Tomato Crostini from Inspired Taste 

More Ramps: Crostini with Sautéed Ramps

 
More ramps? Yes, please. Ramp season is fleeting, so now is the time to take advantage of these baby leeks by the bunch.  Tiny and fragile they may be, but do not underestimate these delicate onions - they pack a punch in the flavor department. Their unique flavor is a cross between a green onion and garlic. Eaten raw, ramps are sharp and pungent, making a distinct impression in salads, pestos, gremolatas or simply as a garnish. Cooking ramps will result in a kinder gentler version of themselves, coaxing out their natural sweetness and softening their shape into slippery ribbons with the added character of a little char. 

Crostini with Sautéed Ramps is one of my favorite ways to showcase seasonal food: minimally, with few adorning ingredients thus allowing the flavors of the key ingredient to shine through. In this case, baguette slices are browned in olive oil in a skillet. Ramps are added to the same skillet and sautéed until tender and golden brown, then heaped over mild and creamy buffalo mozzarella. A chiffonade of ramp leaves serves as an efficient garnish along with a simple pinch of sea salt. What you see is what you get: One skillet and 3 ingredients create a sweet and savory, creamy and crunchy mouthful that will send you to the market for more ramps. Hurry, though, the season is short.

Crostini with Sautéed Ramps
Makes 8

Extra-virgin olive oil
8 - 1/2" thick slices baguette
8 ramps, ends trimmed, leaves trimmed and reserved
sea salt
1 ball buffalo mozzarella (approx. 8 ounces) room temperature, cut in half, each half cut in 4 slices

Heat 1 tablespoon olive oil in a skillet over medium heat. Arrange baguette slices in one layer. Cook until golden brown on both sides; remove. Add 1 tablespoon olive oil to skillet. Add ramps; sprinkle with 1 teaspoon salt. Sauté until golden brown and soft. Remove from heat. Slice ramps in half lengthwise. 
Take 4 reserved ramp leaves and stack on top of one another. Roll up lengthwise. Cut horizontally in thin strips. Arrange crostini on a serving plate. Place a mozzarella slice on crostini. Top with ramps. Garnish with ramp leaf chiffonade. Sprinkle with a little sea salt.

 

Crostini with Ramps and Pea Shoots

This simple recipe highlights the fresh flavors and ingredients of spring. Chopped ramps add crunch, bite and attitude to fluffy ricotta which is smeared over crostini and topped with a jumble of sweet pea shoots.  Little else is needed except a pinch of fresh mint and a squeeze of lemon to keep things real and make these crostini sing.
 

Crostini with Ramps and Shoots
 
Ramps, also known as wild leeks, are a member of the onion family and resemble a scallion. Their long, broad green leaves and burgundy tinged bulb are edible. Green Garlic also resembles a scallion and is garlic in its early growth stages. Green garlic may be substituted for the ramps.
 
Makes 8

8 - 1/2" thick baguette slices
extra-virgin olive oil

1/2 cup whole milk ricotta
sea salt
freshly ground black pepper
1/4 cup finely chopped ramps or green garlic, bulbs and stems only
1 tablespoon finely chopped mint
generous handful pea shoots
1/2 lemon

Preheat oven to 400 F. Lightly brush bagette slices with olive oil. Arrange on baking sheet. Bake in oven until golden brown on both sides, turning once. Remove.
Mix ricotta, 1 tablespoon oil, 1/2 teaspoon salt and black pepper in a bowl until fluffy. Stir in ramps and mint. Spread ricotta on baguette slices. Top crostini with a few pea shoots. Drizzle a little olive oil over crostini, followed by a squeeze of lemon juice. Sprinkle with a few grains of sea salt and black pepper.
 

If you like this you might enjoy these recipes from TasteFood:

Bruschetta with Sautéed Peppers, Mozzarella and Parmesan

Avocado Bruschetta with Balsamic Vinegar Reduction



Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps

and these recipes with ramps from the foodblogs:
Ramp and Parsley Pesto from Simply Recipes
Orecchiette with Ramps and Fiddleheads from No Recipes
Ramp, Bacon and Ricotta Tart from Eggs on Sunday
Cheesy Scones with Ramps from Not Derby Pie

   

Sweet Pepper Bruschetta with Mozzarella

Call it impulse shopping: I couldn't resist the peppers at the Farmer's Market.  It was my Thursday morning run to the market, nice and early to beat the crowd and avoid the scorching summer sun.  I was on an efficient mission to purchase ingredients needed only for dinner and not to spend too much money (my history is dismal in both areas.)  I breezed through quickly, authoritatively and with discipline, a few simple sacks of greens for a dinner salad lightly gracing my arm.  I was nearly finished, my wallet still in tact.  And then I saw the pepper table.  Sandwiched between the Asian vegetable ladies and the artisan goat cheese vendor, the pepper table stood out like a psychadelic altar to the produce gods.  Stacks and stacks of peppers were on display in a confetti of colors. Gnarly sweet red gypsies, smoky green poblanos, shiny purple bells, lantern-shaped habaneros, perky plump red cherries. It was a pepper smörgasbord.  I took some pictures, and then I filled my one remaining bag  with all kinds of peppers: Anneheim, Fresno, Hungarian, jalapeno, serrano. When the bag was full, I sheepishly asked for another, discarding any previously displayed discipline. I had no idea what I would use the peppers for - I wasn't thinking; I just had to have them.  Luckily, this wasn't a shoe store.

So, several days later, after putting the peppers to satisfying decorative use in a bowl on my old Provençal farmer's table, it's time to eat them.  I think I will simply sauté them, because I've become attached to the aesthetic qualities of my peppers, and I think this will help retain their vibrant color and structure the best.  For an easy dinner tonight, I will make bruschetta topped with the sautéed peppers and melted cheese.  If I have any peppers left over, they can be used tomorrow in a pasta salad, a vegetable tian or as a pizza topping. 

Sweet Pepper Bruschetta with Mozzarella
Serves 4 as a starter, 2 as a main course

For the bruschetta:
4 - 1/2" thick slices of peasant or sourdough bread
2 garlic cloves, peeled
2 tablespoons extra-virgin olive oil

For the peppers:
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 1/2 lbs. (800 grams) mixed summer peppers, stemmed, seeded, large peppers cut lengthwise in strips, small peppers sliced horizontally in rings
Salt and freshly ground black pepper
1 buffalo mozzarella cheese, cut in 4 slices
4 tablespoons grated Parmigiano-Reggiano cheese

Garnish:
Extra-virgin olive oil
Fresh basil leaves

Make the bruschetta:
Grill the bread on both sides on a griddle pan or in an oven until toasted golden. Smash each garlic clove with the side of a large kitchen knife.  When the bread is grilled, brush each slice with olive oil and rub the smashed garlic over the bread slices. Place on baking sheet.
Heat 1 tablespoon olive oil in skillet over medium heat.  Add garlic, and sauté until fragrant, about 15 seconds.
Add peppers and sauté until tender but not too limp, about 10 minutes.  Add salt and pepper to taste. Remove from heat.
Spoon peppers over bread slices.  Shred one mozzarella slice over each bruschetta. Sprinkle one tablespoon Parmigiano-Reggiano over bruschetta.
Grill in oven until cheese begins to melt, about 1 minute.
Remove from oven and arrange on serving plates. Drizzle lightly with olive oil.  Garnish with basil leaves.

You might like these other recipes with peppers from TasteFood:

  
Linguine with Broccolini, Prosciutto and Red Pepper








Grilled Ratatouille Salad




Black Bean, Corn and Red Pepper Salsa

Or try these recipes with peppers from other food blogs:
  Southwestern Stuffed Peppers from Kalyn's Kitchen
  Sweet Red Pepper Jelly from Andrea's Recipes
  Mediterranean Pepper Salad from Smitten Kitchen

 

Honey Roasted Fig Crostini

Recipe updated from the TasteFood archives.

One of the best aspects of Italian food is the simplicity of ingredients in its cuisine. Simplicity is the name of the game in this Italian-inspired appetizer featuring the summer's ripest figs. Perched on crusty, garlicky crostini with just-melted, creamy buffalo mozzarella, crispy, salty prosciutto and fresh basil leaves, all that is needed is a brush of sweet, runny honey and a good grinding of freshly ground black pepper to finish.  The result is a mouthful of complimenting textures and sweet, salty, peppery flavors that might even transport you for a brief moment to the hills of Tuscany. 

Crostini with Honey Roasted Figs, Mozzarella and Prosciutto Crisps
Makes approximately 16 crostini

One baguette, sliced diagonally, 1/4" thick
3 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1/4 teaspoon salt
8 slices prosciutto
8 green or purple figs, trimmed, sliced lengthwise, about 1/4" thick
3 tablespoons honey
2 buffalo mozzarellas, drained
Fresh basil leaves
Extra-virgin olive oil
Freshly ground black pepper

Prepare crostini:
Preheat oven to 350 F. (180 C.)
Combine olive oil, garlic and salt in a small bowl.
Arrange baguette slices on oven rack.  Lightly brush oil over bread.  Place bread in oven and bake until edges are golden brown.  Turn off heat.  Keep bread in oven additional 15 minutes as they continue to harden.  Remove from oven and cool on rack.
Crostini can be made up to 4 hours in advance.  Store in airtight plastic container at room temperature.

Prepare prosciutto:
Arrange slices in one layer on non-stick oven tray or parchment paper.  Place in preheated 350 F. oven.  Bake 15 minutes.  Turn off heat, but do not remove prosciutto for another 15 minutes.  (The longer the prosciutto remains in the oven, the crispier it will become.)  Remove from oven.  Break prosciutto slices in half and set aside.  Prosciutto can be made up to 4 hours in advance.  Store in airtight plastic container and refrigerate.  Allow to come to room temperature before assembling crostini.

Assemble crostini:
Preheat oven grill.
Divide each mozzarella in half horizontally.  Cut each half into 4 slices.  Place one slice on each crostini.  Top with one layer of fig slices.  Brush figs with honey.  Place crostini under oven grill and grill unti figs begin to turn color and cheese begins to melt.
Remove from oven and arrange on serving plate.  Top each crostini with a prosciutto crisp and basil leaf.  Drizzle with olive oil, grind fresh pepper over and serve immediately.

Tomato, Mozzarella and Basil - a Holy Trinity

 
Ripe sun-kissed tomatoes, vibrant aromatic basil, pristine white mozzarella: the holy trinity of Italian cuisine.  These seasonal ingredients are best associated with summertime and are all that is needed for an Insalata Caprese, or Tomato Mozzarella Salad. The ubiquitous salad from the island of Capri makes use of the simplest, freshest ingredients of the summer season, underscoring what best defines Italian cooking.   

To prepare an Insalata Caprese or Tomato Mozzarella Salad:
Simply slice ripe, unrefrigerated tomatoes and fresh buffalo mozzarella and layer them with fresh basil leaves on a platter.  Drizzle with high quality extra-virgin olive oil and sprinkle with sea salt and freshly ground black pepper.

This trio of tomatoes, mozzarella and basil can easily be applied to other delicious dishes.  Equally simple, all that is necessary is a little rearrangement and garnish.  Add to Crostini for an appetizer or toss with Farfalle and grated Pecorino Romano for an easy Pasta Salad.

Crostini Caprese - Crostini with Tomato, Basil, Mozzarella
Makes 12 crostini

12 slices baguette, cut on the diagonal
Extra-virgin olive oil
2 garlic cloves

12 slices ripe, unrefrigerated tomatoes
12 slices buffalo mozzarella
12 large basil leaves
Freshly ground black pepper
Sea salt

6 pitted kalamata olives, halved lengthwise
Arugula sprouts or fresh basil leaves, cut in chiffonade

Brush baguette slices with olive oil.  Rub with garlic cloves.  Arrange on baking sheet and grill in oven until lightly toasted, turning once.  Remove.
Arrange basil leaf on each crostini.  Top with tomato slice and mozzarella slice.  Sprinkle with freshly ground black pepper and sea salt.  Drizzle lightly with additional olive oil.
Garnish with kalamata olive half and top with arugula sprouts or Basil Chiffonade.

To make Basil Chiffonade:
Stack 3-4 large basil leaves.  Roll up the stack starting from long side of the leaves.  Finely slice roll, horizontally across leaf to create fine ribbons. 

 

Olivada

 

This is one of my favorite staples to have on hand during the holidays, for entertaining and as an everyday condiment.  Easy to prepare and versatile, Olivada is a simple blend of chopped olives, olive oil and ground pepper.  Italian in name, Mediterranean in inspiration, there are many variations.  Tapenade, the southern French version, includes anchovies.  Other variations can include capers, roasted red peppers, artichokes, and sun dried tomatoes; there is no one way to make an Olivada.  For me, I make a simple recipe with minimal ingredients. The key is the combination of olives. I use 3 types: a mild green, a mild black and a piquant Provençal.  I find this gives a balanced result, not too salty or oily.  The remaining ingredients are simple: garlic, toasted pinenuts and lots of freshly ground black pepper.  The result is a delicious topping for crostini, a condiment for sandwiches or panini, and a garnish for lamb, fish and chicken.  You can make a batch in advance and store it in the refrigerator for up to 5 days.  Serve for guests as an appetizer or for a family dinner. If there is still some left by the end of the week, toss the remainder with some freshly cooked pasta, buffalo mozzarella, fresh tomatoes and basil for an easy pasta dish.

Olivada
Makes about 3 cups

6 oz. (170 grams) pitted green Spanish or California olives, drained
6 oz. (170 grams) pitted black Spanish or California olives, drained
6 oz. (170 grams) oil cured Provençal olives, pitted
1/2 cup pine nuts, toasted golden brown
2 large or 3 medium garlic cloves
2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste

Place all of the ingredients in bowl of a food processor.  Pulse until well chopped. (Do not to over-process or the olivada will become a paste.)   
Transfer to a bowl and refrigerate covered at least one hour before serving.  
Serve with sliced baguette or crostini.
Olivada will keep up to 5 days in the refrigerator.

Tip:  Try experimenting with different olives to get a balance of salt and intensity.  And do not add any salt; the olives are naturally salty.