Appetizers

      Most people who enjoy Italian cuisine have heard of bruschetta. It is believed that bruschetta was created sometime during the 15th century, and it clearly has survived the test of time. While most people think that bruschetta refers to the topping on the bread it actually refers to the entire preparation (much like risotto is more a technique than a specific dish). However, this tapenade is a take on the most recognized bruschetta which is made of olive oil, tomatoes, garlic, and basil.

The new Pastamore Bruschetta Tapenade is both versatile and delicious. The addition of capers and other ingredients to the traditional preparation brings this tapenade to life. It is spectacular prepared in the traditional way on a nice piece of bread (or crostini). This tapenade is a great compliment to chicken or as a topping for white fish. The recipe below is a very simple appetizer idea that utilizes the Bruschetta Tapenade with chicken breast.

Bruschetta Bread with Seared Chicken

Ingredients:
2 - chicken breasts
3 oz - Pastamore Bruschetta Tapenade
1 loaf - baguette
As needed - olive oil
As needed - vegetable oil
To taste - salt and black pepper
To garnish - fresh basil, chiffonade

Directions:
1. Preheat oven to 400°F. Cut the baguette into 1/4"-1/2" thick pieces on a bias. Place the bread onto a baking sheet and drizzle each piece with olive oil, and lightly season with salt and black pepper. Cook until the bread has been lightly toasted. (10-15 min)

2. Once the bread has been removed from the oven, turn the heat down to 350°F. Place the chicken breasts on a plate and lightly drizzle with vegetable oil. Season with salt and black pepper, and rub the chicken so that the oil and seasoning is evenly spread. Heat a medium saucepan on the stove over medium-high heat. When the pan is hot add enough vegetable oil to keep the chicken from sticking. When the pan is hot, place the chicken in the pan smooth side down. Turn the chicken once it has a nice colored sear. Cook until the second side of the chicken also has nice color. Place the chicken onto a baking sheet and place into the oven. Remove the chicken from the oven when the internal temperature reaches 165°F.

3. Place approximately one tablespoon of the Bruschetta Tapenade on the pieces of bread. Slice the chicken into 1/4" thick pieces and place on top of the tapenade. Top with the basil and serve.

 

Melon skewered and wrapped in Prosciutto and drizzled with Traditional Barrel Aged Balsamic Vinegar.





Caprese Salad drizzled with Pastamore Traditional Barrel Aged Balsamic Vinegar.

 
Lemon Caper Artichoke Tapenade with Tilapia

Ingredients:
1/2 lb - fresh tilapia
3 oz - Pastamore Lemon Caper Artichoke Tapenade
1 loaf - baguette
To garnish - fresh basil, chiffonade
As needed - vegetable oil
As needed - extra virgin olive oil
To taste - salt and black pepper

Directions:
1. Preheat oven to 350 °F. Slice the bread into 1/4" thick pieces on a bias. Place the bread on a sheet pan and drizzle each piece with olive oil. Sprinkle salt and black pepper onto the bread and place into the oven. Remove when crisp (~10 minutes).

2. Place the tilapia on a plate and drizzle with vegetable oil, and season with salt and pepper. Rub the fish so that they are evenly coated. Heat a saucepan on the stove over medium-high heat. When the pan is hot add enough vegetable oil to keep the fish from sticking. Place the fish in the pan, and cook until a nice sear is achieved on either side. The fish should be able to be finished entirely in the pan, and it will be done when the flesh is firm and flaky. Remove the fish from the pan and place into a bowl.

3. Using a fork, shred the fish into small pieces. Add the Pastamore Lemon Caper Artichoke Tapenade. Stir until completely mixed.

4. Chiffonade the basil to use as a garnish. Spoon the mixture onto the bread and top with the basil. Serve while warm.