Muhamarra Spread with Endive Spears

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
8

An array of savory spreads paired with wine and cocktails adds up to a tasty and enjoyable way to gather around the bar or restaurant table. Walnuts, roasted red peppers, chilies and spices ramp up the flavor of this Muhamarra Spread. Crisp, tangy endive spears make the perfect dippers.

Ingredients

6 oz. walnuts, broken and lightly toasted
1/2 cup crumbled whole wheat bread
12 oz. bottled roasted red peppers, drained, rinsed and chopped
About 1/2 cup extra virgin olive oil
2 tbsp. pomegranate molasses or paste
1 tbsp. fresh lemon or lime juice
1 tbsp. hot red pepper paste or ¼ tsp. ground red chilies
1 tsp. coarse salt
3/4 tsp. ground cumin
1/2 tsp. sugar, optional
3 heads California endive spears
3 tbsp. walnut oil, optional

Steps

  1. In food processor, process walnuts and bread until finely chopped.
  2. Add roasted red peppers and 1/4 cup olive oil; process until smooth.
  3. Add in pomegranate molasses, lemon juice, red pepper paste or chilies to taste, salt, cumin and sugar, if desired. Process until blended.
  4. Add additional olive oil, 1 tbsp. at a time, pulsing after each addition, until mixture is thick but easy to spread. Taste and adjust seasonings, using additional molasses, lemon juice and/or sugar, if needed.
  5. Cover and refrigerate at least 2 hr. or until ready to serve. Flavors will mellow as it stands.
  6. Per serving, plate 1/4 cup spread in a small ramekin; accompany with 4 to 5 spears California endive. Serve drizzled with 1 tsp. walnut oil, if desired.
Source: California Endive

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources