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A recent birthday trip inspired this recipe with my very best friend, Dee. We went to a delicious vegan restaurant that served something quite similar, except they added a delicious homemade almond cheese.
I haven’t conquered how to make that cheese, but this is wonderful, just the same. Enjoy!
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Ingredients:
One loaf of french bread, you may choose to toast lightly.
One tomato, diced.
Olive Tapenade
one jar of kalamata or green olives drained (about 1 1/2 cups)
1 tablespoon capers drained
1/4 cup olive oil
2 big handfuls of flat-leaf parsley
2 cloves of garlic
- Place all ingredients in food processor and pulse until desired consistency
Pesto:
2 cups of basil
1/2 cup of pine nuts (2 oz)
Juice of 1 lemon
1 clove of garlic
5 tablespoons of oil
Salt & pepper to taste
- Place all ingredients in food processor and pulse until desired consistency
Place pesto, tapenade, and tomatoes in three separate serving bowls and serve with warm toast.
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Scott and I had this yesterday!!!
I am jealous! OX Try this one and let me know what you think!