Tapenade and Gorgonzola SpreadFeatured by Left Coast Winery in the Pinot Noir Wine Club.
2 garlic cloves
1 anchovy fillet
1/4 tsp. ground allspice
1 tsp. dried oregano
1 tsp. Tabasco sauce
2 tsp. coarse grained mustard
1/2 cup pitted kalamata olives
1 cup pitted California black olives
1/2 cup pimento stuffed green olives
1/4 cup capers
2 Tbs. fresh squeezed lemon juice
1/2 cup olive oil
1/4 cup finely chopped fresh parsley
For the Gorgonzola Spread:
1/2 cup Gorgonzola
1/4 cup cream cheese
1/4 cup half & half
In a food processor, process to mince the garlic cloves and anchovy fillet. Then add the allspice, oregano, Tabasco sauce, mustard, and olives to the food processor and pulse several times just to chop the olives. Do not puree. Remove ingredients from food processor and put in a bowl. Stir in the capers, lemon juice, olive oil and parsley. Without parsley, the mixture will keep refrigerated for months. Spread on bruschetta, pizza, focaccia, toss in pasta salad, etc...or enjoy with the Gorgonzola Spread!
For the Gorgonzola Spread, combine the Gorgonzola and cream cheese in a food processor. Blend until creamy. Add just enough half & half to make the mixture spreadable. Spread on bruschetta, then top with the Tapenade. Enjoy!