Artichoke Tapenade

This is my new go to snack food. Seriously, olives and artichokes? What could go wrong?

This dip has the sharp tang of olives and garlic while keeping the mouthwatering, mild sweetness left by the artichoke. The best of both worlds.

"Comeback Kid" Brett Dennen

Adapted from Moosewood Restaurant New Classics

Ingredients

5 artichoke hearts
1 cup toasted walnuts, chopped
1 cup pitted green or Spanish olives
1 garlic clove, pressed or minced
2 to 3 tbsp. chopped fresh parsley
1 tsp freshly grated lemon peel (optional)
3 to 4 tsp.
1/3 cup olive oil
cracked or ground black pepper to taste

Directions

In the bowl of a food processor whirl the artichoke hearts, walnuts, olives, garlic, parsley, and lemon peel for a few seconds until everything is uniformly minced. Scrape down the sides and add the lemon juice and olive oil, and process or a few more seconds until the mixture forms a rough paste. Season with pepper to taste. Tapenade can be stored, covered, and refrigerated for up to a week

Cheese Ball

 I made this cheese ball awhile ago to try out these mini toasts I got at Whole Foods.


The toasts were gross. (I was expecting melbatoast and I got yukatoast)

And to top it off I cut my hand on the food processor.


You know where you're not supposed to put you're hand? Yeah.

 So, I actually do know why I never posted these.

But I'd rather not talk about it.

It's something else to add about what these cheese balls are to me.

 I used to not eat them because of "the funny black spots".

  I remember a 2nd grade Thanksgiving party when I brought it and ate none of it.

Yes, me. Olive lover extraordinaire.

Of course when I was probably 10, I realized they were olives and fell in love.

Classic love story. Girl meets dip. Girl hate dip. Girl makes dip. Girl loves dip.

So here it is: the family cheese ball

(from my mom's side)

I heard "Akinla" by Flea Sowade while driving home from cross country practice.

This orchestra totally doesn't do it justice, but I couldn't find another version.

Ingredients:

• 1/2 cup butter
• 8 oz. cream cheese
• 4 oz. bleu cheese
• 1/4 t. grated onion
• 1 can pitted ripe black olives (drained and chopped) 
• 1 package sliced almonds 

Directions:

Blend softened butter, cheeses, onion and olives. Shape in a ball and roll in almonds. Refrigerate. (This also freezes well) Serve with crackers (definitely not these toasts though!)