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 Pub date
2008-01-08

California Ripe Olive Briks Recipes

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Ingredient

Weight

Measure

Almonds, slivered, toasted 3 oz. 1/2 cup
Cilantro leaves - 1/2 cup, packed
Sun dried tomatoes in oil, rinsed - 1/2 cup
Anchovies, rinsed 2 oz. 12 fillets
Lemon juice, fresh - 1/4 cup
Salt - 1/2 tsp.
Pepper - 1/4 tsp.
California Ripe Olives, well drained 12 oz. 3 cups
Eggs, hard cooked - 4
Phylo dough, thawed 1 lb. 18 sheets
Butter, melted - 1/3 cup
Olive oil - 1/3 cup
     

Directions:
1. Chop almonds, cilantro, tomatoes and anchovies with lemon juice and seasonings in food processor. Add olives and eggs, pulse until olives and eggs are coarsely chopped. 2. Cut all dough into 4 lengthwise strips, 17 x 3 1/2 inches. Work with three or 4 strips at a time, covering the remaining with a damp towel. Brush dough lightly with combined butter and oil. Place 2 tsp. of olive mixture about 1-inch from one end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding at 45 degree angle the entire length of the strip until a triangle is formed. NOTE: For a decorative touch, before making final fold of triangle, place a cilantro leaf on dough. Fold dough over cilantro. 3. Place on baking sheet and brush with remaining oil mixture. Bake in preheated 375? oven 18 minutes or until lightly browned. Yield 24 (3 pieces) Servings. Nutritional Analysis Per Serving: Calories 175, Fat 11g, Cholesterol 45mg, Sodium 398mg, Carbohydrate 12g, Protein 4g, Calories from fat 60%.



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