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Watch Naomi and Chaya Suri create and assembe these delicious bites here!
For more great recipes, tips, and ideas check out Chaya Suri Leitner on Spice and Zest!
1 red onion, thinly sliced
1/4 cup Bartenura Olive Oil
2 tablespoons red wine vinegar or balsamic vinegar
1 teaspoon salt
1 teaspoon Gefen Dry Parsley
cherry tomatoes
about 1 head garlic
rosemary (on the stem or loose)
salt
1 cup Gefen Mayonnaise
1 head garlic
salt
1 cup Gefen Olives
1/2 cup parsley
a little Bartenura Olive Oil
balsamic vinaigrette
beef fry
sliced turkey
sliced corned beef
1 baguette
Preheat oven to 350 degrees Fahrenheit.
Cut a baguette into one-inch slices. Lay out on a baking sheet. Drizzle lightly with olive oil and toast in oven for eight to 10 minutes or until crispy.
In an oven-to-table dish, combine cherry tomatoes, peeled cloves of garlic, and rosemary. Fill dish about halfway with oil. Roast together at 400 degrees Fahrenheit for 15–20 minutes or until tomatoes begin to burst.
Combine all ingredients and stir, making sure onions are completely covered. If needed, add more oil.
Slice off the very top of a head of garlic, drizzle with olive oil, and wrap completely in foil. Roast at 400 degrees Fahrenheit for 30 minutes.
Squeeze out the garlic into the mayonnaise and stir.
Pulse all ingredients in a food processor to create a chunky paste
Mix and match the toppings and cold cuts atop your crostini, as desired.
How Would You
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Can I use dried parsley for the tapenade?? Fresh parsley that is kosher is really hard to find where I live
You could use dried parsley or frozen parsley cubes (I think the frozen would be better), although it’s not exactly the same as fresh parsley it should be fine.