INGREDIENTS

INSTRUCTIONS

GORGONZOLA SPREAD
BLACK OLIVE TAPENADE
GREEN OLIVE TAPENADE
SUNDRIED TOMATO TAPENADE
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.
Converted by MC_Buster.
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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