2lbs Olives stuffed with provolone
1/2C Flour
2 Eggs beaten
1/2C Bread Crumbs
2/3C Vegetable oil
Blot the olives dry on paper towels to remove the brine or oil from them. Roll the olives in flour, then dip into beaten eggs and finally roll then in the bread crumbs. Fry them in hot vegetable oil turning them until crisp and brown all over (2 to 3 minutes). Serve with a side of warm pasta sauce.
Heirloom Tomato Stacker
3 Heirloom Tomatoes cut into approx 18 slices
2 Roma tomatoes diced
6 Basil Leaves chopped
6 slices Mozzarella fresh
Olive Tapenade
1C Pitted Kalmata Olives
2pc Anchovie fillet
1 Garlic clove fresh
4T Olive Oil Extra Virgin
1T Pinenuts
1/2t salt and pepper
Dressing
/1/4C Balsamic Vinegar
1/4C Olive Oil Extra Virgin
1/8C Rice vinegar
1/4t Mustard Dijon
1/4t Sugar
1t Black Pepper freshly ground
1/2t Salt
Combine all tapenade ingredients in a food processor and pulse into coarse paste. Combine all the dressing ingredients in a mixing bowl and whisk well.
/Toss the diced tomatoes and basil with dressing and set aside. Begin to arrange on plate starting with slice of heirloom tomato, then top with spoonful of tapenade, spreading evenly, then mozzarella slice, repeat same layer. Finally add slice tomato then finish stack with heaping spoonful of diced tomato, basil dressing mixture. Garnish with fresh basil, makes 6 stacks.
