Make The Perfect Taramasalata (Pink Caviar Spread) For Your Special Occasion! Perfect with Baguette


Taramasalata, Tzatziki, and Hummus

The Mediterranean region, and the Greek Islands are known for their delicious and various spreads for pita bread, or baguettes. The spreads could be a meal in themselves with a beautiful salad and some summer beverages like a cold lemonade or iced tea. Let your imagination flow, as you put together in a charming way some special spreads for your guests. This recipe is inspired by the Taramasalata spread at Papaspiros Restaurant 728 Lake Street Oak Park IL (708) 358-1700 www.papaspiroslive.com. Recipe developed by World Cuisine Today www.worldcuisinetoday.com .

Recipe For Taramasalata

Serves 4 to 6 Adults

(Pictured at Left)

Ingredients

1/2 a cup Pink Caviar

Juice of Two Lemons

3/4 of a cup olive oil

One and 1/4 cups dry bread crumbs grated

One very small Vadalia or white onion grated

One large clove garlic minced

Kalamata, Green or Black olives for Garnish

Flat leaf Parsley for Garnish

Pepperoncini Peppers for Garnish

One medium baguette sliced half an inch thick, and lightly grilled with some oil on both sides

One pita for each person, grilled lightly with oil, cut in triangles

Method

1) First sprinkle the bread crumbs in just a tiny bit of room temperature water enough to soften them into a mushy paste. Add to a food processor or blender.

2) Also at this time add the grated Vadalia and minced garlic. Whirl with the bread crumbs with half of the lemon juice.

3) Next, gently pour in the olive oil until it is evenly blended in like a mayonaisse. Finally add the rest of the lemon juice.

4) Keep chilled and covered in a non reactive bowl until ready to serve with your grilled bread.

The Taramasalata will have a nice consistency and you should be able to arrange it in a circular pattern in a bowl, or on a plate depending on thickness and coldness. You may serve cold or room temperature garnished with the Kalamata olives, flat leaf parsley, and olive oil.

World Cuisine Today www.worldcuisinetoday.com June 22, 2018