Italian Vegetable Tapenade
Mary Jane Godejohn, Wine Club Member
2 Tablespoons olive oil
10 large mushrooms, sliced into 16ths
1 lb roasted red peppers, chopped
2- 3 1/2 ounce cans chopped black olives
6 cloves garlic, minced
1 bunch chives, divided in two and chopped
2 teaspoons fresh basil, minced
2- 8 ounce bricks cream cheese, room temperature
1 cup freshly grated Parmesan cheese
1 baguette, sliced into 1/4 inch rounds
Place olive oil in a large skillet over medium heat. Sauté
mushrooms alone for 5 minutes. Add peppers and olives and sauté for 15 minutes. Add garlic, basil and half of the chives. Sauté an additional 5 minutes. If mixture becomes too dry, add a little liquid from the roasted pepper jar. Let stand at room temperature for at least one hour for flavors to blend. Refrigerate if not using that day.
Place cream cheese in a single layer in the middle of a platter. Spread vegetable mixture over cream cheese. Evenly spread
Parmesan over vegetable mixture. Sprinkle with other half of the chives and garnish with sprigs of basil.
To serve, spread or spoon onto a baguette slice.