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Tapenade
Ingredients:
- 6 ounces black olives, pitted
- 2 anchovy fillets
- 1 clove garlic
- 3 tablespoons capers, rinsed
- 2 teaspoons brandy (optional)
- 3 teaspoons lemon juice
- Salt, to taste
- Freshly ground black pepper
- 6 tablespoons olive oil
Blend all the ingredients except oil in food processor until smooth. With processor still running, slowly add oil and process until smooth. Set aside.
Caramelized Onions
- 1 1/2 pounds pearl onions
- 1 1/2 tablespoons unsalted butter
- 3/4 cup California figs, diced
- 2 tablespoons bourbon
- 1 teaspoon sugar
- Salt, to taste
- Freshly ground black pepper
- 4 whole wheat pita breads
- 4 ounces shredded Mozzarella
Peel and slice the onions. In a heavy-bottomed saute pan or skillet in which onions will fit in a single layer, melt the butter over medium heat. Add the onions and saute until they are well coated with the butter. Add water to a depth of 1 inch. Cook, turning the onions occasionally, until they begin to soften, about 10 minutes.
Add the figs, vinegar, sugar, salt and pepper to taste and stir well. Saute the mixture and add water, as needed, until the onions are golden and caramelizes, about 10 minutes. Increase the heat to medium-high and cook the onions, turning once or twice, until most of the liquid evaporates. Adjust the seasonings. Set aside.
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