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Name: Bruschetta with Gorgonzola Spread And a Trio of Tapenades
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 c Half-and-half; 1/4 c Cream cheese; 1/2 c Gorgonzola cheese

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INGREDIENTS

1/4 c Half-and-half
1/4 c Cream cheese
1/2 c Gorgonzola cheese

Servings

INSTRUCTIONS

MMMMM--------------------BLACK OLIVE TAPENADE------------------------- 1/2 c Pitted cured black olives 2 Cloves garlic 1/2 ts Capers 1 Oil- or salt-packed anchovy -fillet 1 ts Freshly squeezed lemon juice 2 tb Olive oilMMMMM--------------------GREEN OLIVE TAPENADE------------------------- 1/2 c Pitted cured green olives 2 Cloves garlic 1/2 ts Capers 1 Oil- or salt-packed anchovy -fillet 1 ts Freshly squeezed lemon juice 2 tb Olive oilMMMMM------------------SUNDRIED TOMATO TAPENADE----------------------- 2/3 c Chopped dry-packed sundried -tomatoes 2 Cloves garlic 2 ts Tomato puree 1 ts Capers 2 ts Chopped fresh Basil 1/4 c Olive oil Salt Freshly ground black pepper 12 lg Slices good-quality French -bread 1 tb Olive oil 3 Cloves garlic; minced To prepare the Gorgonzola spread, place the Gorgonzola and cream cheese in the bowl of a food processor fitted with the metal blade and blend until creamy. Add the half-and-half and blend just until smooth. Set aside. To prepare the black olive tapenade, put the olives, garlic, capers, anchovy, and lemon juice in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, place the mixture in a separate bowl, and set aside. To prepare the green olive tapenade, follow the instructions for the Black Olive Tapenade. To prepare the sundried tomato tapenade, place the tomatoes, garlic, tomato puree, capers, and basil in the bowl of the food processor and process until smooth. With the machine running, slowly add the olive oil through the feeder tube and process until smooth. Scrape down the sides of the bowl, season to taste with salt and black pepper, and set aside. To prepare the bruschetta, drizzle the bread slices with the olive oil and spread with a thin layer of the minced garlic. On a hot, well-oiled grill or under a broiler, grill the bread until crispy and brown. Remove the bread from the grill or broiler. Spread some of the Gorgonzola Spread on each slice. Spread the black olive tapenade on 4 slices. On another 4 slices, spread the green olive tapenade. Spread the remaining slices with the sundried tomato tapenade. Cut each slice into 3 triangles, place on a platter, and serve immediately. Per serving: 220 Calories (kcal); 24g Total Fat; (94% calories from fat); 1g Protein; 2g Carbohydrate; 11mg Cholesterol; 45mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Bruschetta with Gorgonzola Spread And a Trio of Tapenades

1/4 c Half-and-half
1/4 c Cream cheese
1/2 c Gorgonzola cheese

MMMMM--------------------BLACK OLIVE TAPENADE-------------------------    1/2 c  Pitted cured black olives      2    Cloves garlic    1/2 ts Capers      1    Oil- or salt-packed anchovy           -fillet      1 ts Freshly squeezed lemon juice      2 tb Olive oilMMMMM--------------------GREEN OLIVE TAPENADE-------------------------    1/2 c  Pitted cured green olives      2    Cloves garlic    1/2 ts Capers      1    Oil- or salt-packed anchovy           -fillet      1 ts Freshly squeezed lemon juice      2 tb Olive oilMMMMM------------------SUNDRIED TOMATO TAPENADE-----------------------    2/3 c  Chopped dry-packed sundried           -tomatoes      2    Cloves garlic      2 ts Tomato puree      1 ts Capers      2 ts Chopped fresh Basil    1/4 c  Olive oil           Salt           Freshly ground black pepper     12 lg Slices good-quality French           -bread      1 tb Olive oil      3    Cloves garlic; minced   To prepare the Gorgonzola spread, place the Gorgonzola and cream  cheese in the bowl of a food processor fitted with the metal blade  and blend until creamy. Add the half-and-half and blend just until  smooth. Set aside.    To prepare the black olive tapenade, put the olives, garlic, capers,  anchovy, and lemon juice in the bowl of the food processor and process  until smooth. With the machine running, slowly add the olive oil  through the feeder tube and process until smooth. Scrape down the  sides of the bowl, place the mixture in a separate bowl, and set  aside.    To prepare the green olive tapenade, follow the instructions for the  Black Olive Tapenade.    To prepare the sundried tomato tapenade, place the tomatoes, garlic,  tomato puree, capers, and basil in the bowl of the food processor and  process until smooth. With the machine running, slowly add the olive  oil through the feeder tube and process until smooth. Scrape down the  sides of the bowl, season to taste with salt and black pepper, and  set aside.    To prepare the bruschetta, drizzle the bread slices with the olive  oil and spread with a thin layer of the minced garlic. On a hot,  well-oiled grill or under a broiler, grill the bread until crispy and  brown. Remove the bread from the grill or broiler. Spread some of the  Gorgonzola Spread on each slice. Spread the black olive tapenade on 4  slices. On another 4 slices, spread the green olive tapenade. Spread  the remaining slices with the sundried tomato tapenade. Cut each  slice into 3 triangles, place on a platter, and serve immediately.        Per serving: 220 Calories (kcal); 24g Total Fat; (94% calories from  fat); 1g Protein; 2g Carbohydrate; 11mg Cholesterol; 45mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 4      1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (80g)
Recipe Makes: 6

Calories: 125
Calories from Fat: 103 (82%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 6.9g	35 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.4g
Cholesterol 36.7mg		11 %
Sodium 60mg		2 %
Potassium 105.1mg		3 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.4g
Protein 2.7g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 125

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