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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1 clove of garlic
- 50 Grams semi sun dried tomatoes
- 50 Grams kalamata olives, pitted
- 50 Grams macadamias, roasted and salted
- 20 Grams Extra Virgin Olive Oil (EVOO) Fini EVOO BUY
- 20 Grams balsamic vinegar
- 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.