parmesan/pepper biscotti -

E

emtd

Well-known member
http://smittenkitchen.com/2006/12/the-anticandy/

I made these recently and they are indeed very nice with a glass of red wine. They were a big hit. I preferred them sliced quite thin.

Made them a day ahead which is always a bonus in my books.

I also made the fig & walnut tapenade from epicurious. Others enjoyed it - but I was so-so.

Betty

 
I make that fig tapenade a lot. Changes I make:

use 1/2 the Kalamata olives, half oil-cured olives (I'm not a huge Kalamata fan so sometimes it's more like 2/3s the amount of oil cured olives)

I usually skip the nuts

And I season with a bit more balsamic and a garlic-flavored seasoning salt. (Goya brand)

Instead of thyme, rosemary is nice too.

I love serving it, but in my mind, it's kind of a pain with the goat cheese. I haven't done this yet, but will next time: whip the goat cheese with a bit of cream. Then layer the fig tapenade and the goat cheese in this fashion (see photo in link). I think it would be especially pretty with pistachios on top.

Here's another use: I buy lavash at Trader Joes, smear the top with the tapenade, top with bits of goat cheese and sliced shallots, then bake in the oven. Easy weeknight meal.

http://www.epicurious.com/recipes/food/views/Sun-Dried-Tomato-and-Pesto-Torta-102634

 
I make that fig tapenade a lot. Changes I make:

use 1/2 the Kalamata olives, half oil-cured olives (I'm not a huge Kalamata fan so sometimes it's more like 2/3s the amount of oil cured olives)

I usually skip the nuts

And I season with a bit more balsamic and a garlic-flavored seasoning salt. (Goya brand)

Instead of thyme, rosemary is nice too.

Here's another use: I buy lavash at Trader Joes, smear the top with the tapenade, top with bits of goat cheese and sliced shallots, then bake in the oven. Easy weeknight meal.

 
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