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ALL RECIPES

Focaccia canapés with garlic cream and red pepper–olive spread

  • Pair with Petite Sirah
Primary Ingredients

sheet of focaccia bread, or a loaf of Ciabatta bread, cut in half to make 2 flat pieces. Makes 48 triangles

Primary Technique
  1. Make Braised garlic cream and Red pepper-olive spread.
  2. Cut an 8-by-5-inch rectangle from the focaccia sheet, then cut the rectangle in half horizontally.
  3. Place the two focaccia rectangles cut-side up and spread each rectangle lightly with ½ cup of the Braised garlic cream.
  4. Cut each rectangle into 12 pieces, then cut each piece in half on the diagonal.
  5. Top each triangle with 1 teaspoon Red pepper-olive spread.

braised-garlic cloves to garnish appetizers and pasta dishes, or serve a bowlful with an antipasto spread.

garlic spread
Braised garlic cream sauce Ingredients

2 tablespoons canola oil

2 cups whole peeled garlic cloves

1½ cups water

1 teaspoon kosher salt

¾ cup vegetable stock

1 cup Braised garlic

1 teaspoon kosher salt

Pinch of cayenne pepper

2 teaspoons seasoned rice wine vinegar

1 teaspoon minced fresh garlic

1 cup whipping cream

 

Braised garlic cream sauce Technique
  1. Heat the oil in a small saucepan over high heat until almost smoking. Add garlic cloves and fry, stirring, until browned all over. Add water and salt, and bring to a boil.
  2. Reduce heat and simmer, covered, for ½ hour. Cloves should be soft but still retain their shape.
  3. Place stock, braised garlic, salt, cayenne, rice wine vinegar, and minced garlic in a blender and blend on high speed 5 seconds, until smooth.
  4. Add whipping cream to blender and mix well.
Red Pepper Olive Spread Ingredients

1 large red bell pepper

1 poblano chile or green bell pepper

½ cup pitted Kalamata or Niçoise olives, rinsed, drained, and minced

3 tablespoons olive oil

1½ teaspoons minced fresh garlic

1 tablespoon balsamic vinegar

1 teaspoon fresh or dried oregano

1 tablespoon finely chopped fresh basil

½ teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon red chile flakes or 1⁄8 teaspoon cayenne pepper

Red Pepper Olive Spread Technique

1. Roast, peel, seed, and mince the peppers.
2. Combine all ingredients in a small bowl.

Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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