ZUCCHINI TAPENADE RECIPES

Name: Zucchini Blossoms With Burrata and Tapenade
Total time: 20 min
Yield: 6 servings
Ingredients: 1 cup pitted mixed black olives, coarsely chopped; 3 anchovy fillets, chopped; 1 large garlic clove, minced; 1 teaspoon chopped rosemary; 1 teaspoon finely grated lemon zest; 3 tablespoons extra-virgin olive oil, more for garnish; 12 squash blossoms; 1 piece burrata or buffalo mozzarella; Coarse sea salt

ZUCCHINI BLOSSOMS WITH BURRATA AND TAPENADE RECIPE - NYT ...

Zucchini Blossoms With Burrata and Tapenade Recipe - NYT ... image

Soft goat cheese, ricotta and buffalo mozzarella would have all worked (and can be substituted), but I went for the richest thing I could get: burrata, which is essentially mozzarella filled with heavy cream. I spooned some into the flowers, dotting the cheese with a tangy, garlicky tapenade. Then I piled the blossoms onto a platter, slicked them with good olive oil until they shined, and sprinkled them with crunchy sea salt.

Provided by Melissa Clark

Total Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup pitted mixed black olives, coarsely chopped
3 anchovy fillets, chopped
1 large garlic clove, minced
1 teaspoon chopped rosemary
1 teaspoon finely grated lemon zest
3 tablespoons extra-virgin olive oil, more for garnish
12 squash blossoms
1 piece burrata or buffalo mozzarella
Coarse sea salt

Steps:

In a food processor, combine olives, anchovy, garlic, rosemary and lemon zest. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding 3 tablespoons olive oil.
Cut a lengthwise slit in each blossom. Spoon about 1 tablespoon burrata and 1/2 teaspoon tapenade into each blossom (you may not use all of the cheese or tapenade). Pinch closed. Transfer blossoms to a platter. Drizzle generously with oil and sprinkle with salt.

Nutrition Facts : @context http//schema.org, Calories 44, UnsaturatedFatContent 2 grams, CarbohydrateContent 2 grams, FatContent 3 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 250 milligrams, SugarContent 0 grams

RED SNAPPER WITH ZUCCHINI AND BLACK OLIVE TAPENADE RECIPE ...

Red Snapper with Zucchini and Black Olive Tapenade Recipe ... image

Chef Way Terrance Brennan of New York City's Picholine prepares red snapper with his signature combination of homemade tapenade and oven-dried tomatoes.Easy Way Save time with good-quality store-bought tapenade and sun-dried tomatoes packed in olive oil. More Healthy Fish Recipes

Provided by Terrance Brennan

Total Time 30 minutes

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil
1 1/2 tablespoons small capers
6 sun-dried tomato halves in oil, finely chopped
1/4 cup thinly sliced basil leaves
Salt and freshly ground pepper
1 pound small zucchini, sliced on the diagonal 1/2 inch thick
Six 7-ounce center-cut red snapper fillets
1/4 cup black olive tapenade
1 teaspoon cognac

Steps:

In a large bowl, whisk the vinegar with 5 tablespoons of the olive oil. Stir in the capers, sun-dried tomatoes and basil and season the dressing with salt and pepper.
In a large nonstick skillet, heat the remaining 3 tablespoons of olive oil. Add the zucchini and cook over high heat, turning once, until golden and just tender, about 4 minutes. Season with salt and pepper. Using a slotted spoon, add the zucchini to the dressing in the large bowl, leaving the oil in the skillet.
Heat the skillet until the oil is shimmering. Season the fish with salt and pepper and add it to the skillet, skin side down. Cook the fish over high heat, turning once, until golden outside and white throughout, about 10 minutes. Transfer the fish to plates and spoon the zucchini alongside. In a small bowl, mix the black olive tapenade with the cognac and spoon over the fish. Serve right away.

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