ANNA WATSON CARL / THE YELLOW TABLE COOKBOOK
BACON-WRAPPED DATES
Serves 4
Approx. 18 almonds
Approx. 18 dates
6 slices nitrate-free bacon, each cut into thirds
Preheat the oven to 375°F and cover a baking sheet with aluminum foil.
Cut the dates open, remove the seeds, and slip the almonds into the center of each. Wrap each date in 1/3 slice of bacon, tucking the loose ends under the date. Arrange the dates in rows on the foil-lined baking sheet.
Bake for 15 minutes or until golden brown and crisp. Place on a paper-towel-lined-plate to soak up some of the grease; let cool slightly before serving.
VARIATION: Substitute blue cheese for the almonds, or try prunes instead of dates.
BRIE CROSTINI WITH SUNDRIED TOMATO TAPENADE
Serves 4
3 ounces chopped sundried tomatoes (not the oil-packed kind)
1/4 cup grated Parmesan (or Pecorino)
1 medium-sized garlic clove, minced
1 small shallot, minced
1/4 cup parsley leaves
1/4 cup toasted walnuts, roughly chopped
1 tablespoon white wine vinegar
¼ cup plus 3 tablespoons extra virgin olive oil
Salt and pepper to taste
12 (1/4-inch baguette slices)
12 (2-inch slices Brie, for serving)
Place the sundried tomatoes in a heat-proof bowl and cover with about 1 cup of boiling water. Let sit for 10 minutes. Drain, pressing the tomatoes into a strainer to remove extra liquid.
In a food processor, combine the tomatoes, cheese, garlic, shallot, parsley, walnuts, vinegar, and 3 tablespoons of the olive oil, pulsing to combine. Slowly add 3 more tablespoons olive oil in a steady stream, with the machine running. Season with salt and pepper to taste. The tapenade should be slightly chunky. Store in an airtight container in the fridge for up to 5 days. The flavors improve when you store it for at least a day in the fridge before serving!
Preheat the oven to 425 °F. Line a baking sheet with aluminum foil.
Arrange the baguette slices on the foil-lined baking sheet and brush with the remaining 1 tablespoon olive oil. Bake for 3 minutes, flip, then toss each with a slice of Brie. Bake until the Brie is melted, about 3 minutes. (Alternately, place under the broiler for 30 seconds.)
Top each crostini with a dollop of tapenade and garnish with minced parsley. Serve immediately.
NOTE: This tapenade is delicious as a spread on sandwiches, especially with roasted chicken or turkey, goat cheese, and arugula.
