AllenOK
Executive Chef
I've been working on this the past several days at work. It's based on an appetizer I had many years ago at a Zio's Italian restaurant. I've never seen a recipe on this, so this is based on what I can remember from 12 years ago, plus what my culinary instincts tell me should go into it (as far as seasonings).
I did have one little snag while I was working on this. I made the olive relish a couple of times, but it wasn't until yesterday evening, when I made a big batch of it to run for a special next week, that I realized what I thought was Kalamata Olives was actually pitted, canned cherries! No wonder I was getting this odd sweet taste and soft texture in part of the relish!
BTW, several of the people I've had sample this can't get enough of it. I'm hoping I have good luck with this special this week. Last week, of the five specials we ran, three were mine, and we did really well on them.
Baked Fromage
Yields: 1 serving
For the Olive relish:
Olive oil, to moisten
1 - 2 T sliced black olives
2 large green olives, sliced
2 - 3 Kalamata Olives
1 T shallots, diced
-or- onions, diced
¼ t garlic, minced
1 T chopped tomatoes
Thyme, to taste
Oregano, to taste, optional
Rosemary, to taste, optional
Black pepper, to taste
For the Fromage:
Shredded Mozzarella
Shredded Provolone
Shredded Swiss
Shredded Jack
Shredded Asiago
Shredded Cheddar
To accompany:
Melba toast slices
-or- freshly-toasted bruschetta
Preheat the oven to 350°F.
Heat a sauté pan over medium heat. Give the pan a small swirl of olive oil, remembering that the olives you add will have some natural fat in them as well. Add the olives, shallots or onions, garlic, tomatoes, black pepper, thyme, rosemary, and oregano, if desired. Cook for a minute or two, until the shallots or onions become translucent. Remove from the heat and set aside.
Thoroughly mix the cheeses together. Place them in a wide, shallow bowl, such as a pasta bowl. Place the Olive relish in the center. Bake until the cheese is melted and slightly browned, about 10 minutes. Serve warm, with Melba toast and a spoon for scooping.
I did have one little snag while I was working on this. I made the olive relish a couple of times, but it wasn't until yesterday evening, when I made a big batch of it to run for a special next week, that I realized what I thought was Kalamata Olives was actually pitted, canned cherries! No wonder I was getting this odd sweet taste and soft texture in part of the relish!
BTW, several of the people I've had sample this can't get enough of it. I'm hoping I have good luck with this special this week. Last week, of the five specials we ran, three were mine, and we did really well on them.
Baked Fromage
Yields: 1 serving
For the Olive relish:
Olive oil, to moisten
1 - 2 T sliced black olives
2 large green olives, sliced
2 - 3 Kalamata Olives
1 T shallots, diced
-or- onions, diced
¼ t garlic, minced
1 T chopped tomatoes
Thyme, to taste
Oregano, to taste, optional
Rosemary, to taste, optional
Black pepper, to taste
For the Fromage:
Shredded Mozzarella
Shredded Provolone
Shredded Swiss
Shredded Jack
Shredded Asiago
Shredded Cheddar
To accompany:
Melba toast slices
-or- freshly-toasted bruschetta
Preheat the oven to 350°F.
Heat a sauté pan over medium heat. Give the pan a small swirl of olive oil, remembering that the olives you add will have some natural fat in them as well. Add the olives, shallots or onions, garlic, tomatoes, black pepper, thyme, rosemary, and oregano, if desired. Cook for a minute or two, until the shallots or onions become translucent. Remove from the heat and set aside.
Thoroughly mix the cheeses together. Place them in a wide, shallow bowl, such as a pasta bowl. Place the Olive relish in the center. Bake until the cheese is melted and slightly browned, about 10 minutes. Serve warm, with Melba toast and a spoon for scooping.
