Fig & Olive Relish | Harrison's
This big flavored relish combines the sweet taste of figs with the salty essence of Kalamata olives in one mouthful. Created by Harrison Schailey, chef and proprietor of Harrison's Wine Grill & Catering, it is the perfect compliment to soft goat cheese or brie, and a crusty baguette. Add to charcuterie boards for a wonderful accompaniment to cheeses and crackers. Recipe for Stuffed Mushrooms below.
Ingredients: Calymrna Figs, Kalamata Olives, Balsamic Vinegar, Onions, Organic Cane Sugar, Extra Virgin Olive Oil, Whole Grain Mustard, Garlic, Black Pepper, Sea Salt
Glass Jar
9 Ounces
Spinach Stuffed Mushroom Bites (recipe courtesy of Tait Farm Foods)
This classic appetizer combines the earthiness of mushrooms and spinach with the sweet, savory, and salty flavors of figs, olives, bacon, and cheese.
24 2” baby bella mushrooms, cleaned
5 oz. baby spinach
1/4 C. Tait Farm Fig & Olive Relish
3/4 C. fontina cheese, grated
3 strips bacon, cooked and diced
2 Tbs. toasted pine nuts
1/4 C. Parmesan cheese
Preheat oven to 350 degrees. Discard the mushroom stems. Place the caps in a single layer on a well-oiled baking sheet, top down. Place the spinach in a colander and pour boiling water over it. When cool enough to handle, squeeze the water out of the spinach and chop it well. Combine the spinach, Fig & Olive Relish, fontina cheese, diced bacon, and pine nuts. Divide the mixture amongst the mushroom caps. Sprinkle some Parmesan cheese over the top of each mushroom. Bake for 15-20 minutes until the mushrooms are tender and the cheese is melted. Makes 24 appetizers.
