This is a quickie…in the best sense of the word. Pretty impressive on home made baguette toasted with EVOO on a hot grill. Top with a little cheese of choice and you are rocking and grilling. Of course, also fantastic as a straight dairy free dip, with crackers or chips of choice.
You can use any nuts of choice or seeds if there are nut allergies in your household. Hope you’ll try it…once you have finished cooking your way through my new book, For Food’s Sake…no copy yet? What are you waiting for? Get on to it. Selling like the proverbial hotcakes, 160 pages of delicious thermomix recipes with beautiful color pics of every recipe. (You heard me!) The book you hoped was out there for Thermomix…IS out there! Signed copies on my website, otherwise there are lots of copies available in bookstores around the nation.
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- 1 clove of garlic
- 50 Gram semi sun dried tomatoes
- 50 Gram kalamata olives, pitted
- 50 Gram macadamias, roasted and salted
- 20 Gram Extra Virgin Olive Oil (EVOO) Fini EVOO BUY
- 20 Gram Balsamic Vinegar BUY
- Sea salt if needed (depends on your olives)
Place all ingredients into Thermomix bowl and blend 6 sec/speed 6. Scrape down and reblend until happy with consistency.
Serve on its own as a dip or use on crostini with a soft cheese.