Olla-Podrida: fruit and cheese plate

Tuesday, April 30, 2019

Blistered Olives

When someone comes by for a drink, it’s important to have nibbles on hand to offset the effects of the alcohol. That’s why I always keep cans of green olives in the pantry. Yes, cans, not jars. Jarred olives are packaged in brine, giving them an entirely different, salty taste, in comparison with those in cans. The latter have a mild, buttery flavor that is very hard to resist.

Making these blistered olives is a snap. Have your company make his or her own drink from your stocked bar cart (there will be a blog post about this in the future), while you make the olives. They are wonderful warm right from the pan, or cold the following day. They make a special addition to a cheese or charcuterie tray, and are a welcome change of pace on a salad bar. Even if you’re serving a tossed side salad, it’s nice to add a garnish or two, and these olives are perfect for that. You’re going to love the taste and simplicity.

Blistered Olives
Slightly adapted from Instrupix.com

1 15-oz. can green olives, drained and patted dry

1 Tablespoon olive oil

1 Tablespoon minced Melissa’s organic garlic

½ teaspoon red pepper flakes, more or less to taste

In a 10” sauté pan, heat the olive oil on medium heat until it shimmers. Add the drained olives to the pan, and toss them with the oil. Sauté for 3-5 minutes or until they start to brown and “blister.” Stir in the minced garlic; toss to coat. Continue to sauté the olives and garlic, stirring frequently for 1-2 minutes. Do not allow the garlic to burn. Add the red pepper flakes and sauté and stir about 1 minute more. Pour into a heatproof serving dish and enjoy!

These can be enjoyed either hot or cold. Personally, I think they benefit from a night spent in the fridge. The flavors meld so beautifully that the next day they are exceptionally good (read: impossible to stop eating). They will keep in the fridge for up to 5 days.

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If you love olives like I do, then you will want to try this Olive Cheese Spread. It is delicious, versatile, and one of the most popular recipes on the blog.

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Friday, March 11, 2016

Herb Roasted Balsamic Grapes

Weekends are the time for casual fare. Simple salads, soups, and sandwiches all tend to be welcome when time is best spent having fun rather than stuck in the kitchen. Personally, I enjoy a nice fruit and cheese plate, a lavish one in place of a formal dinner, or a simple one for lunch, Just give me some warm brie, multi-grain crackers, and a side of fruit, and I’m a happy girl. If you’re looking to do the same, have I got a recipe for you!

Instead of serving cold slices of apple, pear, or bunches of grapes, why not season the grapes with herbs, roast them, and serve them slightly warm? This is so easy and so delicious you’ll have a hard time stopping yourself from eating them all. Adapted from one on Allrecipes.com, I found a mixture of three types of grapes to be visually appealing as well as a wonderful combination of tastes.

Herb Roasted Balsamic Grapes

2 cups grapes (I used a combination of Melissa’s green, and red muscato grapes, and black grapes)

Olive oil

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh oregano

1 tablespoon balsamic vinegar

Salt and freshly ground black pepper

Preheat oven to 375ºF.

In a medium bowl, toss together grapes, olive oil, chopped thyme, and chopped oregano to coat. Place grapes on foil or parchment lined baking sheet.

Bake until grapes begin to wrinkle and split, about 15 minutes. Remove from oven, drizzle with balsamic vinegar, and season with salt and freshly ground black pepper. Serve immediately as a snack or in combination with a cheese or appetizer plate.

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