page contents Tapenade Fennel Blood Orange – InfuseMe, Inc

Tapenade Fennel Blood Orange

  • $ 10.25

If you love artichokes, you’ll be hard pressed to enjoy something better than our rich pairing of artichokes and their hearts, creamy parmesan cheese, and olive oil accented with onions, garlic, herbs and dots of roasted tomatoes. 7 oz.

Serve on bruschetta rounds. Stir into a safron risotto. Toss with pasta. Spread on a shellfsh or chicken sandwich. Fold into a cheese omelet. Eat straight out of the jar!

Ingredients: Artichokes, water, roasted red onions, extra virgin olive oil, lemon juice, garlic, aged parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), parsley, roasted dried tomatoes, salt, thyme, black pepper, onion powder, citric acid. Contains milk.

Serving Size 2 Tbsp (30g), Servings Per Container: about 7 Calories 30, Fat Cal. 15, Total Fat 2g (3% DV), Sat Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 150mg (6% DV), Total Carb. 3g (1% DV), Fiber <1g (3% DV), Sugars 0g, Protein 1g, Vitamin A (2% DV), Vitamin C (6% DV), Calcium (2% DV), Iron (2% DV). Percent Daily Values are based on a 2,000 calorie diet.

Black Olive and White Bean Spread

Black Olive and White Bean Spread 2013-11-02 15:53:02 Save Recipe Print Ingredients 1 can of cannellini beans (great northern) rinsed in a colander 1/2 to 1 tablespoon extra virgin olive oil 5 tablespoons of The Gracious Gourmet’s Black Olive Tapenade Instructions Blend all ingredients in a food processor to combine. Do not overblend. More of the tapenade can be added for bolder flavor. Serve in three bowls or in a three-slotted dish. Pair with Italian bread sliced and toasted or with vegetables, bagel chips or pita chips. Can also be made with Chile Red Pepper or Artichoke Parmesan Tapenades from The Gracious Gourmet. The Gracious Gourmet  



artichoke parmesan chicken rolls

artichoke parmesan chicken rolls 2013-11-02 15:51:40 Save Recipe Print Ingredients 1/4 cup The Gracious Gourmet Artichoke Parmesan Tapenade 2 boneless, skinless chicken breast halves, about 1/2 pound each, pounded to 1/2-inch thickness 1/4 cup shredded whole milk mozzarella cheese 2 tablespoons flour Salt and freshly ground black pepper 1 egg, beaten 1/3 cup Panko (Japanese-style) bread crumbs 1 teaspoon extra virgin olive oil 1 teaspoon butter Instructions Spread 2 tablespoons Artichoke Parmesan Tapenade on each chicken breast. Sprinkle cheese down the middle of each. Roll up tightly; secure with toothpicks. Season flour with salt and pepper. Roll chicken first in flour, then into egg, and finally into Panko breadcrumbs. Heat olive oil and butter in small heat-proof skillet over medium heat. Add chicken rolls; brown on all sides. Transfer skillet to preheated 350°F. oven; bake about 20 minutes, or until cooked through. Remove toothpicks before serving.

artichoke parmesan tarts

artichoke parmesan tarts 2013-11-02 15:50:18 Save Recipe Print Ingredients 1 package (15 count) Athens® Mini Fillo Shells 1 jar (7 oz.) The Gracious Gourmet Artichoke Parmesan Tapenade 3 tablespoons grated Parmesan cheese Instructions Place shells on baking sheet. Bake at 350°F., 4 minutes. Fill each fillo shell with scant tablespoon Artichoke Parmesan Tapenade. Sprinkle each with about 1/2 teaspoon grated Parmesan cheese. Bake filled shells for another 5 minutes. Serve immediately.

smoked turkey panini with artichoke parmesan tapenade

smoked turkey panini with artichoke parmesan tapenade 2013-11-02 15:47:37 Save Recipe Print Ingredients 2 ciabatta sandwich rolls, sliced 1/2 cup The Gracious Gourmet Artichoke Parmesan Tapenade 4 thin slices (2 ounces) smoked turkey 2 slices smoked mozzarella cheese (2 ounces) 2 tablespoons roasted red bell pepper strips (bottled or homemade) 4 fresh basil leaves Instructions Open sandwich rolls; spread 2 tablespoons Artichoke Parmesan Tapenade on inside of both halves. Layer smoked turkey, cheese, roasted bell peppers and basil on bottom half of roll. Top with top half. Heat non-stick griddle or large skillet over medium-high heat. Place sandwiches on griddle; top with brick wrapped in aluminum foil (or place food cans in large skillet to weigh down sandwiches). Cook 2 – 3 minutes, turn, weigh down with brick and cook another 2 minutes, or until roll is slightly crispy and cheese has melted. Slice and serve immediately. (Sandwiches can also be made in a panini press).