Focaccia canapés with garlic cream and red pepper–olive spread

sheet of focaccia bread, or a loaf of Ciabatta bread, cut in half to make 2 ﬂat pieces. Makes 48 triangles

Make Braised garlic cream and Red pepper-olive spread.
Cut an 8-by-5-inch rectangle from the focaccia sheet, then cut the rectangle in half horizontally.
Place the two focaccia rectangles cut-side up and spread each rectangle lightly with ½ cup of the Braised garlic cream.
Cut each rectangle into 12 pieces, then cut each piece in half on the diagonal.
Top each triangle with 1 teaspoon Red pepper-olive spread.

braised-garlic cloves to garnish appetizers and pasta dishes, or serve a bowlful with an antipasto spread.

2 tablespoons canola oil

2 cups whole peeled garlic cloves

1½ cups water

1 teaspoon kosher salt

¾ cup vegetable stock

1 cup Braised garlic

1 teaspoon kosher salt

Pinch of cayenne pepper

2 teaspoons seasoned rice wine vinegar

1 teaspoon minced fresh garlic

1 cup whipping cream

Heat the oil in a small saucepan over high heat until almost smoking. Add garlic cloves and fry, stirring, until browned all over. Add water and salt, and bring to a boil.
Reduce heat and simmer, covered, for ½ hour. Cloves should be soft but still retain their shape.
Place stock, braised garlic, salt, cayenne, rice wine vinegar, and minced garlic in a blender and blend on high speed 5 seconds, until smooth.
Add whipping cream to blender and mix well.

1 large red bell pepper

1 poblano chile or green bell pepper

½ cup pitted Kalamata or Niçoise olives, rinsed, drained, and minced

3 tablespoons olive oil

1½ teaspoons minced fresh garlic

1 tablespoon balsamic vinegar

1 teaspoon fresh or dried oregano

1 tablespoon ﬁnely chopped fresh basil

½ teaspoon kosher salt

½ teaspoon black pepper

¼ teaspoon red chile ﬂakes or 1⁄8 teaspoon cayenne pepper

1. Roast, peel, seed, and mince the peppers.
2. Combine all ingredients in a small bowl.