Quick, easy appetizing appetizer!

January 31, 2008 6:21:48 PM PST
A quick, easy and delicious recipe from the executive chef at the Carneros Inn.

Tapenade Pizza Thin Crust

  • 1/2 pound pitted mixed olives
  • 2 anchovy fillets, rinsed
  • 1 small clove garlic, minced
  • 2 tablespoons capers
  • 2 to 3 fresh basil leaves
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil

    Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

    Guacamole
    Healthy alternative to fatty cheese or mayonnaise-based dips with healthy fats, vitamins, antioxidants

  • 2 avocados
  • ½ lemon, juiced
  • 2 tablespoons chopped onion
  • ½ teaspoon salt
  • 2 tablespoons olive oil

    Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

    White Bean Puree on Toasted Crostini

  • 2 lbs. Cannelli Beans
  • 1 large yellow onion
  • 1 large carrot
  • 1 bouquet garni (thyme, parsley, bay leaf)
  • 1 gal. water
  • 2 cups olive oil
  • 1 teaspoon cumin, roasted
  • Salt and Pepper

    Cook beans in water with vegetables until tender. Drain and pass through a food processor. Pass through a tamis and incorporate olive oil, check seasoning. Serve in ramekins, drizzle olive oil. Sprinkle with powder roasted cumin.

    About the Carneros Inn and its executive chef:
    The Carneros Inn is a luxury resort located in the heart of Napa Valley's Carneros winegrowing district. The Inn offers 86 charming, private guest cottages, each with its' own gracious private patio and garden. Furnished with casual elegance, the cottages are designed to combine the feeling of a sophisticated vacation home with all the conveniences of a top-flight hotel.

    Executive chef Jeff Jake oversees The Carneros Inn's private dining restaurant, the Hilltop Dining Room; the sophisticated wine country restaurant FARM; local favorite The Boon Fly Café; and all catering and room service for the Inn. One of his primary responsibilities is managing the seasonally-changing menus at both restaurants -- created primarily from the Carneros region's bountiful array of top-quality produce, cattle ranches, and award-winning cheese producers.


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