Olive Tapanade

This was a quickly-put-together mixture that didn't really follow any of the 5 or so recipes which I have in my recipe archives. It still turned out lovely. We put it on the Tomato Rolls and the Impossibly Squashed Pie.

Black Olive Tapanade

1 can black olives
1/4 c. olive oil
1/4 c. Parmesan, grated
2 T. Romano, shredded
1 t. minced dried onion (or use fresh, if you prefer)
1 t. lemon juice
garlic powder, to taste
1 string cheese, diced very small

1. Coarsely chop olives, or pulse them in a food processor, until they reach your desired texture. (I wanted them to remain a little bit chunky.)
2. Mix chopped olives with olive oil, Parmesan, garlic and onion.
3. Shred in the Romano:
4. Chop/dice up the mozzarella string cheese, and mix it in...
   

Tomato Bread Rolls

This was going to be tomato herb bread, but since we were taking it to our friends' house, I decided it would be more reasonable to make dinner rolls. Worked out wonderful! Very good with the olive tapanade, too!

Tomato Bread Rolls

1 c. warm water
1 pkt. active dry yeast
3 c. flour
1 T. brown sugar
1 1/2 t. salt
2 t. dried minced onion
2 T. tomato paste
pinch of: oregano, garlic & paprika

1. In a large mixing bowl, stir yeast into warm water; allow to set 5 minutes.
   
2. Add to bowl: tomato paste, onion, seasonings and brown sugar. Mix well.
   
3. Add flour and salt.
4. Stir and then knead to form a dough. (may require additional flour!)
   
5. Cover and let rise until doubled (about 1 hour).
6. Punch down and divide into 12-15 even sized dough balls. Place into prepared 9x13 baking pan.
7. Cover and allow to rise in a warm spot; check them after 30 minutes.
8. Bake at 375˚ for 17-22 minutes, or until tops are nicely browned.