OLIVE WITH PIMENTO RECIPES

SOUTHERN PIMENTO CHEESE - ALLRECIPES

Southern Pimento Cheese - Allrecipes image

This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.

Provided by QUEENREYNEY

Categories Cold Cheese Dips

Total Time 10 minutes

Prep Time 10 minutes

Yield 3 cups

Number Of Ingredients 9

Ingredients

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
¼ teaspoon onion powder
1 jalapeno pepper, seeded and minced
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste

Steps:

Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

Nutrition Facts : Calories 207.8 calories, CarbohydrateContent 2.1 g, CholesterolContent 44.2 mg, FatContent 19.9 g, FiberContent 0.2 g, ProteinContent 6.3 g, SaturatedFatContent 8.6 g, SodiumContent 229 mg, SugarContent 0.5 g

MUFFALETTA WITH OLIVE TAPENADE RECIPE | DAMARIS PHILLIPS ...

Muffaletta with Olive Tapenade Recipe | Damaris Phillips ... image

Provided by Damaris Phillips

Categories main-dish

Total Time 1 hours 20 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

One 10-inch round loaf Italian bread
1 cup mixed pitted olives, roughly chopped
1/4 cup olive oil
1/2 cup pickled vegetables, such as giardiniera, chopped
1/4 cup chopped roasted red peppers
2 tablespoons chopped parsley
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 pound salami, deli sliced
1/2 pound provolone, deli sliced
1/2 pound capicola, deli sliced
1/2 pound smoked mozzarella, deli sliced
1/2 pound mortadella, deli sliced

Steps:

Divide the bread lengthwise. Scoop out some of the dough-y interior and reserve for another use.
Combine the olives, oil, pickled vegetables, red peppers, parsley, vinegar, garlic and Italian seasoning in a bowl. Spread half of the olive tapenade on the bottom half of the bread. Layer the salami, provolone, capicola, mozzarella, mortadella and the rest of the olive tapenade. Top with the other half of the bread and wrap the entire loaf in plastic wrap. Top the wrapped sandwich with a cast iron pan and set aside to rest for 1 hour. To facilitate easy cutting, skewer the muffaletta with 4 skewers and cut into 8 even triangles.

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