Whew! What a weekend. I shot my first wedding over the weekend, which turned out to be an incredible experience. The rest of the weekend involved sickness, sickness and more sickness. I had a parenting moment on Saturday ("moment" = 3-hour period) that I will never forget, for as long as I live.Read More
For the olive-loving one, 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.
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.