Guest guest Posted November 14, 2006 Report Share Posted November 14, 2006 @@@@@ Chef David's Tapenade Phyllo Tarts 1 cup pitted Kalamata olives 2 tablespoons capers 1 garlic clove, minced 1 cup pine nuts 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried 1/4 teaspoon ground black pepper 2 cups fresh parsley leaves 3 boxes (2.1 ounces each) mini phyllo shells, thawed Put all of the ingredients (except phyllo shells) in a food processor. Blend until the ingredients are finely chopped but not pureed into a paste, 15 to 30 seconds. Refrigerate in a resealable bag for at least 4 hours or up to 24 hours. Bring to room temperature. Cut off a corner of the bag and pipe about 2 teaspoons the filling into each of 45 phyllo shells. Bake until heated through, 5 minutes. Makes 45 mini tarts (about 2 cups filling). Author: Chef David Joachim Source: Greengeneration.org Formatted by Chupa Babi in MC: 11.13.06 David has written and/or edited more than 20 family-oriented cookbooks and health books, including Prevention’s The Healthy Cook and More Healthy Homestyle Cooking. He is a former editor of Vegetarian Gourmet magazine and has appeared widely on national television and radio, including ABC, Fox, Food Network, Discovery Channel, QVC, and National Public Radio. He edited Steven Raichlen’s Healthy Latin Cooking, which won a James Beard Award and was a finalist for a Julia Child Award. He cooks and gardens in Pennsylvania with his wife and son. ----- Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.