Receta Kalamata Basil Tapenade... and my first catering job
Introduction to the story of how I got my first catering jobA couple days ago Honey hosted 'Ladies Night Out' at his office. It's an annual thing they do at each office for their lady patients. I, as the dutiful wife get to go and schmooze with his fabulous patients. I'm ok with this. It's super fun, everyone is very nice and it gives me a chance to get to know some of his patients and socialize with the staff a little. I'm sure they all think I'm a recluse since I'm rarely at any of the events. Bad wife. Bad. (Note to self: work on that)
The story of how I got my first catering jobI asked my sweet Honey if there would be more than just cheese to eat (mostly because I remember being famished when I went last) and he said no. Then I, in my true-to-form party planning frenzy mode informed him that he 'just couldn't' serve wine and not have any food. Just couldn't. I made it quite clear that it was just not good hosting to feed people wine and not have some bites to go with it; like my parsley pesto bruschetta and this recipe (yes, it's coming!) the kalamata basil tapenade.
He seemed to see my point because at this juncture in our conversation, I forced him to let me he enthusiastically asked if I would make some delicious appetizers for the gals. What else could I do but flip my hair and graciously ablidge? He is my husband after all...
This is the story of how I got my first catering job. I do realize that I am the only one calling it a catering job. I also realize that it probably can't be called a catering job if my husband was the 'client', I totally didn't get paid and it was completely may or may not have been my idea.
Silver LiningThe cool thing is that I actually do have a catering job this weekend!
Ok. That might be a little over reaching. Similar situation: my BFF EFF EFF! is getting married tomorrow and she asked me to make my parsley pesto bruschetta for the vegan appetizer option. Also no money involved in this delicious transaction... and I don't want any. I do it for the lurve. I'm stoked.
Man, my bruschetta sure knows how to rock a party. It's more popular than I am! Don't laugh. It is completely true may or may not be true.
The bruschetta is super delicious and needed an equally delicious partner in crime. Queue the Kalamata Basil Tapenade. Salty from the kalamata olives, sweet from the basil, tang from the garlic all wrapped up in a pretty looking dish, permeating delicious garlic and paired perfectly with english cucumber. Yes please.
Yield: about 2 cups
Need:
- About 1 1/2 cups pitted kalamatta olives, no juice
- 1/2 cup blanched shaved almonds
- 1/2 packed cup fresh basil leaves
- 1 medium garlic clove, smashed or roughly chopped
- Fresh cracked pepper
- Few basil leaves for garnish
- 1 or 2 English cucumbers, sliced
Crackers (opt.)
Do:
In a food processor, combine olives and almonds and pulse to chop/combine.
Once you have a chunky paste, add the garlic, basil leaves and pepper. Pulse until everything is chopped up and you have a fairly fine paste.
Note: you don't want to liquify it, just make sure it is all chopped up and fairly smooth.
That's it! Yeah. It's really easy.
Serve:
Put dip into a bowl and garnish with some additional fresh basil leaves. Serve with sliced english cucumber and/or some lovely crackers.
This is super simple but packs a really surprising flavor. Serve it as a simple appetizer before dinner or spread it on a sandwich and surprise the eater with the delicious-ness.
Enjoy!
Kalamata Olive