Bruschetta With Gorgonzola Spread And A Trio Of Tapenades

The coming of the kingdom has often been compared to the way the Allies defeated Germany in 1944. For all intents and purposes, World War II was over on D-Day, when British and American troops established a beachhead in France. There were still battles to be fought, of course, and lives to be won and lost. But from that point on, the Germans were fighting a losing battle. All that remained was for the Allies to liberate Europe. As far as the kingdom of God is concerned, D-Day was Good Friday. That was Satan’s last mad attempt to defeat God’s King and have Him betrayed, tried, and nailed to the cross. But Satan was only able to wound Him. By dying on the cross for our sins, Jesus actually struck a death-blow to sin, death, and the devil. Now the outcome of the battle between the two kingdoms is certain. All that remains is for God to liberate the captives of Satan’s kingdom and bring them into the kingdom of His Son.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Dairy	French	Caprial1	6	Servings

INGREDIENTS

1/2	c	Gorgonzola
1/4	c	Cream cheese
1/4	c	Half-and-half
1/2	c	Pitted cured black olives
2		Cloves garlic
1/2	t	Capers
1		Oil- or salt-packed anchovy
		fillet
1	t	Freshly squeezed lemon juice
2	T	Olive oil
1/2	c	Pitted cured green olives
2		Cloves garlic
1/2	t	Capers
1		Oil- or salt-packed anchovy
		fillet
1	t	Freshly squeezed lemon juice
2	T	Olive oil
2/3	c	Chopped dry-packed sundried
		tomatoes
2		Cloves garlic
2	t	Tomato puree
1	t	Capers
2	t	Chopped fresh Basil
1/4	c	Olive oil
		Salt
		Freshly ground black pepper
12		Slices good-quality French
		bread
1	T	Olive oil
3		Cloves garlic, minced

INSTRUCTIONS

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.

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 241 Calories From Fat: 210 Total Fat: 23.8g Cholesterol: 10.6mg Sodium: 125.8mg Potassium: 309.9mg Carbohydrates: 6.6g Fiber: 1.4g Sugar: 3.3g Protein: 2.1g