Sutter Buttes Tapenade Recipes

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Sutter Buttes Tapenade Recipes

Spinach Artichoke Dip

1 jar – Sutter Buttes Artichoke Parmesan Spread
8 oz – Cream cheese
2 cups – Frozen chopped spinach
½ tsp – Pepper
¼ tsp – Garlic powder
¼ cup – Shredded mozzarella

Preheat oven to 350. In a bowl, mix together Sutter Buttes Artichoke Parmesan Spread, cream cheese, spinach and spices until combined. Pour the dip mixture into an oven safe glass pie plate or 8×8 baking dish. Top the dip with shredded mozzarella and bake for 25 minutes until top starts to brown. Serve with crackers or pretzels.

Cheesy Truffle Risotto

2 Tbsp – Genesis Kitchen White Truffle Olive Oil
1 cup – Onions, chopped
1/2 Tbsp – Garlic, minced
2 cups – Arborio rice
1/4 cup – White wine
4 cups – Chicken stock
¼ cup – Sutter Buttes Parmesan Asiago Tapenade
1/2 tsp – Pepper
1/2 tsp – Salt
1 cup – Heavy cream

Heat olive oil in pan, add onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes. Stir in rice, 2 cups of broth and wine and bring to a low boil. Once boiling, reduce heat and simmer for 10 minutes on high until the rice starts to absorb the liquid. After rice has simmered, stir in remaining broth and spices. Stir constantly on medium heat for 10 minutes until rice has absorbed all liquid and is still slightly al dente. Stir in heavy cream and Parmesan Asiago Spread. Cook on low until all liquid has absorbed and cheese has melted. Garnish with additional grated Parmesan cheese to taste.
** Serves 4 **

Fig and Olive Dip

8 oz – Cream cheese, softened
1/2 jar – Sutter Buttes Fig & Olive Tapenade
2 Tbsp – Genesis Kitchen Fig Balsamic

Whip cream cheese until light and fluffy. Blend in tapenade and balsamic until fully incorporated and smooth.

Beef Wellington

1 – 2 lb. Center-cut beef tenderloin, trimmed
2 tbsp. – Traditional Mustard
1 Jar – Sutter Buttes Porcini & Truffle Tapenade, oil drained and reserved
12 – Thin slices prosciutto
14 oz. – Frozen puff pastry, thawed
1 – Large egg, beaten
Flour, for dusting
Kosher salt
Freshly ground black pepper
Tuscan Herb Sea Salt

Season tenderloin generously with salt and pepper. Over high heat, coat bottom of a heavy skillet with reserved truffle oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including the ends, about 2 minutes per side. Transfer to a plate, once cooled coat all sides with mustard and place in refrigerator. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Place overlapping layers of prosciutto on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the drained Porcini and Truffle tapenade evenly and thinly over the prosciutto. Place tenderloin on prepared prosciutto, using the plastic wrap to roll tightly, tucking the ends of the prosciutto as you go. Twist ends of plastic wrap tightly into a log and transfer to fridge to chill. Heat oven to 425°. Lightly flour your work surface, then spread out puff pastry and roll it into a rectangle that will cover the tenderloin. Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry. Trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes. Remove plastic wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash and sprinkle with Tuscan Herb Sea Salt. Bake until pastry is golden and the center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving.

Olive and Parmesan Spinach Egg Cups

8 eggs
1 Tbsp – Genesis Kitchen Mild Olive Oil
2 Tbsp – Sutter Buttes Olive Parmesan Tapenade
1 cup – Chopped spinach
1 tsp – Pepper
1 tsp – Garlic powder

Preheat oven to 350. Lightly oil the cups of a muffin tin. In a large bowl, whisk eggs and olive oil until fluffy. Stir in tapenade, spinach and spices. Pour egg mixture into prepared muffin tins, filling ¾ cup of the way full. Bake at 350 for 20 minutes or until eggs are just set. Cool sightly and remove from pan. Serve immediately, or store in an airtight container or zip top bag in the refrigerator for up to 5 days.

Simple Spaghetti Puttanesca

1 lb pasta
3 tbsp Genesis Kitchen Organic Tuscan Herb Olive Oil
1 tbsp garlic, minced
½ cup Sutter Buttes Kalamata & Caper Tapenade
16 oz can of crushed tomatoes
½ tsp pepper
¼ cup fresh basil


Bring pot of salted water to boil. While water boils, in a separate pan, heat olive oil. Add in minced garlic and saute for 1-2 minutes on low heat. Add crushed tomatoes to the pan. Stir to combine and cook over medium high heat for 10 minutes. While sauce is cooking, place pasta in boiling water and cook per instructions. Stir in Kalamata & Caper Tapenade to the sauce. Drain pasta and add to the pan. Toss until combined.
Garnish with fresh herbs & enjoy!

Sun-Dried Tomato Grilled Cheese

4 slices – Sliced sourdough bread
1 Tbsp – Genesis Kitchen Garlic Herb Olive Oil
¼ lb – Fresh sliced mozzarella
2 Tbsp – Sun-Dried Tomato Tapenade
1 cup – Spinach
Chopped fresh basil

Heat a greased pan. While pan is heating, lightly brush bread slices with olive oil. Place mozzarella slices, 1 tbsp of tapenade and 1/2 cup spinach on one side of the bread. Top with other slice of bread. Repeat for second sandwich. Place sandwiches into heated pan, and cook for 3-4 minutes on each slide, flipping once the bread turns golden brown and cheese is melted.