007 Layer Dip
  • 007 Layer Dip
  • ¾ cup black olives, pitted
  • ¾ cup green olives, pitted
  • 3 cloves garlic
  • 2 tbsp olive oil
  • juice and zest of half a lemon
  • 1 cup crème fraiche
  • 1 cup tomato artichoke jam, store-bought or recipe here
  • 6 oz brie
  • 1 avocado
  • 2 tbsp sesame seeds
  • 8 oz cut of steak, sirloin
  • 2 tbsp white truffle oil
  • salt and pepper
  • 1 leaf of endive, thinly julienned
  • melba toasts
  1. In a food processor, pulse together olives, garlic, olive oil and lemon juice and zest until you get a coarse mixture. Set aside.
  2. Slice brie so it is slightly smaller than the melba toast. Set aside.
  3. Cut the avocado into pieces slightly smaller than the brie. Place in a bowl and toss with salt and sesame seeds. Set aside.
  4. Heat a heavy skillet over high heat. When hot, coat the pan with white truffle oil. Liberally salt and pepper the steak (both sides) and place into the hot skillet. Cook 3 - 5 minutes per side (depending on the thickness of your steak) for a medium rare piece of meat. Remove the steak to a cutting board and let rest for 5 minutes. Then cut into small chunks.
  5. Meanwhile, in the same hot skillet, drop in the sesame-coated avocado pieces. Turn frequently and cook a few minutes until they have browned. Return to the bowl.
  6. At this point, you have a choice. You can either layer the ingredients in a dish so hungry people can scoop or you can put a tiny amount of each on a toast for an easily grabable appetizer/snack. Regardless, the order should be the following: olive tapenade, tomato jam, crème fraiche, brie, steak, avocado, endive
  7. The hot steak will melt the brie some. The endive really acts as more of a garnish than an actual flavor or texture component.
  8. Serve with a Vesper. Don’t look back.
Recipe by HoboTrashcan at http://www.hobotrashcan.com/2015/11/05/bacon-and-legs-007-layer-dip-spectre-inspired-recipe/