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JOHN'S BACON-WRAPPED OLIVES Serves 4 | Hands-On 30 Minutes Total, 1 Hour, 30 Minutes 25 wooden picks 1 pound smoked bacon (not thick cut), cut into thirds 1 (7-ounce) jar pimento - stuffed queen olives 1. Soak the wooden picks in water for 1 hour; draft. 2. Preheat a grill to 300 degrees to 350 degrees F (medium). 3. Wrap each piece of bacon around an olive, securing with a wooden pick. Grill over medium, turning often, until the bacon is browned and crisp. Serve warm. Garlic-Herb Goat Cheese Filling: Mix 2 ounces goat cheese (at room temperature); 2 tablespoons finely grated Parmesan ceese; 1 tablespoon finely chopped fresh herbs such as thyme, chives, or parsely; 1 small garlic clove, finely grated; and 1 teaspoon fresh lemon juice. Use a pasty bag or a resealable plastic bag with the corner cut to stuff large, pitted green olives with this mixture, and then wrap them with the bacon and proceed as directed. AD LIB | Use jalepeno-, garlic-, or blue cheese-stuffed olives. WHIPPED FETA CROSTINI WITH ROASTED GARLIC, TOMATOES, AND HERBS Serves 6 to 8 | Hands-On 30 Minutes Total, 1 Hour, 5 Minutes 1 large garlic bulb 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1/2 teaspoon kosher sale 1/8 teaspoon smoked paprika 2 pints grape tomatoes, halved 1 (16-ounce) loaf ciabatta bread, sliced

into 1/2-inch thick slices 1 (8-ounce) package feta cheese, at room temperature 1 cup whipped cream cheese, at room temperature, or more to taste 1 tablespoon chopped fresh rosemary 2 teaspoons chopped fresh thyme Extra-virgin olive oil, for drizzling (option) 1. Preheat the oven to 425 degrees F 2. Cut off the pointed end of the garlic bulb; place the entire unpeeled bulb of garlic on on a piece of aluminum foil, and drizzle with 2 teaspoons of the olive oil. Sprinkle with 1/2 teaspoon of the salt and the paprika. Fold the foil to seal the packet. Toss the grape tomatoes with the remaining 1 tablespoon olive oil on a rimmed baking sheet. Add the foil packet of garlic to 1 side of the baking sheet. Roast for 15 minutes, and then remove the tomatoes from the baking sheet; set aside. Roast the garlic 20 minutes more. Remove the garlic from the oven. Carefully open the foil, and let cool 20 minutes. When cool enough to handle, squeeze the pulp from the papery skins with your fingers. 3. While the garlic is cooling, place the bread slices on the rimmed baking sheet in the oven. Toast the bread until lightly browned, 5 to 7 minutes, turning the slices halfway through to toast evenly. 4. While the bread is toasting, process the feta cheese and cream cheese in a food processor for 3 minutes or until smooth, scraping down the sides as necessary. Taste and add more cream cheese, a tablespoon at a time, if you want it to be a little sweeter. 5. To assemble, spread 1 side of the toasted bread slices with the roasted garlic pulp, and top with a layer of the feta spread. Spread the roasted tomatoes evenly on top of each slice, and sprinkle with the chopped herbs. Dri-

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