Salted Olive Crisps

I have such  soft spot for David Lebovitz – for it is he who opened my eyes to food blogging in the first place….. and  our mutual love for Paris (well, France).  I may have told the story before, but as I was researching my first solo trip to Paris, I came across his food blog.  In addition to learning lots of great hints about Paris, I learned there were these things called food blogs – who knew ? ( Apparently tons of people, but since my day job is in computers, I dont’ spend hours scouring the internet, so I was little late to the party).  Anyway, back in the states I began to follow David.  I discovered his cookbook “The Perfect Scoop” , which is now my go-to when I’m making ice cream.  I love his work , not just for the recipes, but for his writing itself.  I think, for many of us, he is living the  life we’d love to live  – if we had the guts.

So, have you read David’s new cookbook “My Paris Kitchen” yet?  I’ve been reading it for months now.  First I looked through the recipes, adding markers for the recipes I wanted to try (there are a lot!). Then I looked through the book for the photos alone – wonderful shots by Ed Anderson of the foods, the recipes and the city, itself.  Finally, I am now reading the book.  For those of you who enjoy David’s writing on his blog – well you already know.  This book, his sixth, is full of his humor and storytelling that has made his blog so popular.  The book is wonderful… and the critics agree!

This recipe for Salted Olive Crisps is the first recipe I marked.  I’m always looking for  appetizer/nibble recipes.  This “savory biscotti”  of sorts incorporates the flavors of France in one bite – olives, Herbes de Provence –  I was immediately transported back to my last trip to Provence.  All I need now is a glass of rose!

David Lebovitz' Olive Crisps from ascrumptiouslife.com

 

 

 

 

 

 

 

I stuck very closely to David’s recipe with the exception off using dry roasted unsalted almonds instead of raw almonds – because I had a big bag I wanted to use up.  Necessity is the…….

The recipe involves baking a loaf

Olive crips before slicing- from ascrumptiouslife.com

 

 

 

 

 

 

cutting the loaf thinly and baking a second time – just like biscotti.  The results – perfect little crisps.  David shows them served alongside a glass of wine- just as is.  I chose to offer them with a side spread of honey goat cheese – or should I say  Fromage de chevre au miel.   Fabuleux!!

Olive Crisps served with Honey Goat Cheese- from ascrumptiouslife.com

 

 

 

 

 

 

 

Salted Olive Crisps

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 Tblsp sugar
  • 1 tsp herbes de Provence
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup buttermilk
  • 1/2 cup almonds, chopped
  • Honey goat cheese.
  • 1/3 cup - packed - coarsely chopped pitted olives

Instructions

  1. Preheat oven t 350 degrees F. Spray a 9 inch loaf pan with nonstick spray. Line the bottom of the pan with parchment paper.
  2. In a bowl, whisk the flours, sugar, herbs, baking soda, salt and pepper.
  3. Add the buttermilk and stir with spatula to combine. Stir in the almonds and olives.
  4. Scrape the batter into the loaf pan. Bake for 30 minutes, until set in the middle.
  5. Remove from the oven and cool for 5 minutes. Run a knife around the edge and remove the loaf from the pan. Set the loaf on a wire rack to cool.
  6. Decrease the oven temperature to 325 degrees F. Line 2 baking sheets with parchment paper.
  7. Holding the outside edges of the loaf, thinly slice the short sides of the loaf (1/4 inch or less) .
  8. Lay the slices on the covered baking sheets and bake for15 minutes.
  9. Flip the slices and return to the oven. Rotate the baking sheets on the oven racks. Bake for another 15-20 minutes - watch for over crisping for the last 10 minutes.
  10. Remove from the oven and cool the slices on a wire rack. Store in an airtight container for up to a week.
  11. Serve plain or offer honey goat cheese alongside.
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