1-lb. (about 3 medium) green apples, cored, seeded and coarsely chopped
3/4 c. water
3 Tbsp. apple cider vinegar
2 1/2 c. sugar
1 jalapeñoOlive Tapenade:
1 c. Italian Cerignola green olives, or other green olives, pitted
2 Tbsp. blanched almonds
1 tsp. fresh basil leaves
1/2 tsp. fresh thyme leaves
1/2 tsp. fresh oregano leaves
1/4 c. extra virgin olive oil
12-oz. Wisconsin Provolone Cheese
, cut into strips
1 c. prepared Italian-roasted tomato sauceMarmalade
(Makes 2 3/4 cups):
Place apples, water, vinegar and sugar in stainless steel or nonstick pan. Bring to boil over medium-high heat. Add jalapeño and continue to boil, stirring occasionally, until the mixture reaches 220° F on a candy thermometer, about 45 minutes. Remove from heat and cool. Pour into covered container and refrigerate.Olive Tapenade
(Makes 3/4 cup):
Combine all ingredients except olive oil in food processor bowl fitted with metal blade. Process until coarsely chopped. Add oil in a thin stream while continuing to process. Process until a fine purée. Pour into covered container and refrigerate.Final Preparation:
Place strips of Provolone cheese in center of large serving platter. Serve marmalade, olive tapenade and prepared tomato sauce in small bowls on platter.
Makes 12 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.