Here are a trio of winning spreads that would be a swell start to any meal, or maybe even a complete meal if the wine and company were good enough. The recipe comes from chef Mike Roberts of the acclaimed Flatbush Farm restaurant in Brooklyn.
1 pound Room Temp. Goat Cheese
12 ounces Parsley
2 cloves Garlic
Red Chili Flake
Olive Oil
Lemon Juice
S+P
1.) Puree Parsley/ Garlic/ Chili Flake/ Olive Oil
2.) Mix ingredients together and season w/ S+P and lemon juice
Tapenade
4 cups washed and pitted Kalamata
¼ cp Sun-dried Tomato
¼ cp Sweet Piquillo Pepper
1 Tbls Washed Caper Berry
Lemon Zest
Olive Oil
1.) Chop Kalamata/ Sun-Dried Tomato/ Piquillo Pepper/ Caper Berry
2.) Mix ingredients together and season with lemon zest and olive oil
Bean Puree
2 cps Rancho Gordo Beans( I use a mixture of different beans)
3cps Water
2 Dried Chili Chipotle stem removed
¼ cp Tomato Paste
¼ Red Wine Vinegar
2 Tbls Garlic Oil or Olive Oil
3 Tbls Dark Chili Powder
4 Garlic Clove
S+P

"This is a fun communal dish that my customers really enjoy. Thanks for the great beans! Y'all are the best! Let me know what you think." -Mike Roberts
Herb Goat Cheese1 pound Room Temp. Goat Cheese
12 ounces Parsley
2 cloves Garlic
Red Chili Flake
Olive Oil
Lemon Juice
S+P
1.) Puree Parsley/ Garlic/ Chili Flake/ Olive Oil
2.) Mix ingredients together and season w/ S+P and lemon juice
Tapenade
4 cups washed and pitted Kalamata
¼ cp Sun-dried Tomato
¼ cp Sweet Piquillo Pepper
1 Tbls Washed Caper Berry
Lemon Zest
Olive Oil
1.) Chop Kalamata/ Sun-Dried Tomato/ Piquillo Pepper/ Caper Berry
2.) Mix ingredients together and season with lemon zest and olive oil
Bean Puree
2 cps Rancho Gordo Beans( I use a mixture of different beans)
3cps Water
2 Dried Chili Chipotle stem removed
¼ cp Tomato Paste
¼ Red Wine Vinegar
2 Tbls Garlic Oil or Olive Oil
3 Tbls Dark Chili Powder
4 Garlic Clove
S+P
1.) Soak Rancho Gordo Beans over night in water
2.) Remove soaked beans from water and place in pot with dried chipotle/ garlic clove/ Dark Chili Powder/Water
3.) Bring to a boil, lower the heat and cook slowly for 2 hours
4.) Add tomato paste and continue to cook and stir for another hour
5.) Season with S+P/ red wine vinegar/ garlic oil and puree
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