Tomato Basil and Olive Leek Tartlets

Tomato Basil and Olive Leek Tartlets

My idea of the perfect tea party recipe involves a huge burst of flavor in a teeny tiny bite. Or two teeny tiny bites. I thought of some of the flavors I have fallen in love with recently and incorporated them into two delicious tartlet recipes. If a tea party is on your agenda, you will want to remove the plastic food from your table and make these!

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Parmesan Olive Wedges

Calling all olive lovers, you really must try this recipe. It is delicious!

This tasty, olive-y treat was one of my favorites from Ebby's and my Bloggy Day a few weeks ago. I'm a total sucker for olives. They are one of my all-time favorite foods. As with The Mushroom, I will never understand my husband's dislike for them. It perplexes me.

For those of you in my camp, the olive-loving one, you really must try this recipe. It is delicious.

Preheat your oven to 375 degrees F.

Line a baking sheet with aluminum foil and generously coat it with cooking spray. Remove one crust from a 15-oz. package of rolled refrigerator unbaked pie crusts. Unroll the crust into an 11-inch circle and place it onto the greased aluminum foil. Allow it to stand according to package directions.

In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add to the skillet:

1 cup chopped leek (white parts only)

1/2 cup chopped fennel

Cook for 5 minutes, or until tender.

Remove the skillet from the heat and stir in:

3/4 cup shredded Parmesan cheese

3/4 cup pitted and chopped Kalamata olives

1 tablespoon chopped fresh thyme

Spread the mixture onto the center of the pastry, leaving the outer 1 1/2 inches uncovered. Fold the uncovered pastry up over the filling.

Bake for 30-35 minutes in the preheated oven, or until the crust is golden brown. Cut into 8 wedges and serve warm.

Mmmmmmm, olives..

Muffaletta Dip

Olive-y, gooey, fabulously delicious!

I was unfamiliar with the word "muffaletta" a mere five months ago. I was sitting at a table in Jason's Deli, probably munching on a spinach veggie wrap (my favorite!), when I spotted a photo of a scrumptious-looking sandwich. Layered in between the bread were olives, cheese and layers of sliced meat. Yum! 

The next time I was there, I ordered one of those delicious sandwiches all for myself. Actually, I ordered a quarter of one because the whole sandwiches are enormous. It was olive-y and gooey and fabulous!

Since then, I have been extra aware of my newly-learned word, muffaletta. I saw a recipe for muffaletta dip as I flipped through a magazine a few weeks ago and knew that it had to be made soon. Like the sandwich, it was olive-y and gooey and fabulous!

Serve over salami, atop a square of toasted Focaccia bread.

Muffaletta Dip

Olive-y, gooey, fabulously delicious!

Contributed by Megan Porta from

Published Jan 14, 2011

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Serves: 20

Total time: 2 hr 45 min



  • One 16-oz. jar pickled mixed vegetables (giardiniera)
  • One 8-oz. package cream cheese, cubed
  • 4 oz. provolone cheese slices, cubed
  • 2 oz. cooked ham, finely chopped
  • ½ cup pitted Kalamata olives, rinsed, drained and chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon crushed red pepper
  • Milk
  • Thinly sliced salami
  • Focaccia squares, toasted
  1. Rinse and drain pickled vegetables. Remove stems from peppers; chop vegetables. In a slow cooker, combine pickled vegetables, cream cheese, provolone cheese, ham, olives, garlic, Italian seasoning, and, if desired, crushed red pepper.
  2. Cover and cook on low-heat setting for 2 to 3 hours. Stir until cream cheese is smooth. Stir in enough milk (2 to 3 tablespoons) to reach dipping consistency.
  3. Serve immediately or keep warm, covered, on warm setting or low-heat setting for up to 2 hours, stirring occasionally and adding milk as necessary. Serve with salami on toasted bread.