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Olivade




Source of Recipe


February 18, 2011


Recipe Introduction


Chop the olives and capers in a food processor for a quick and easy spread on crackers, mini toasts or your own homemade crostini. Serve as an appetizer at one of your dinner parties.
Serves 6


List of Ingredients




8 ounces fromage blanc or an equal part of ricotta cheese and soft goat cheese
1 tablespoon drained capers
2 tablespoons minced red onion
½ cup finely chopped pitted black olives, such as Kalamata or Nicoise
¼ cup extra virgin olive oil, plus extra for drizzling
1 tablespoon minced chives
Salt and freshly ground pepper
1 teaspoon Italian Parsley
1 baguette cut into 1/3 inch slices
Olive oil



Recipe



Place the cheese in a medium bowl and stir in the capers and onions, then stir in the olives and half the olive oil. Stir in the remaining olive oil and chives. Season to taste with salt and pepper and spoon into a serving crock. The olivade can be refrigerated for up to 4 days.

For the bread, preheat the oven to 350. Brush each slice with olive oil and sprinkle with salt. Bake in the preheated oven until lightly brown but not too crunchy, about 8 minutes.

Just before serving, sprinkle the olivade with the parsley and drizzle with a little olive oil. Serve with Crostini or spread a bit of the olivade onto the crostini and serve.