On Thursday last week we had our dinner group over for an Italian night! We chicken piccata, Kara (and Pioneer Women’s) veggie lasagna, salad, and trifle. It was such a great dinner.

For the appetizer, Melissa brought this delicious tampenade. It would be great on top of chicken or layered on a veggie sandwich. But it was perfect with a warm piece of fresh bread. Thanks Melissa!


Pine Nut and Olive Tampenade

  • 1 cup pitted kalamata olives
  • 1 cup pine nuts
  • 1 1/2 cups fresh parsley
  • 3 garlic cloves, minced
  • 1 tsp. herbes de Provence
  • pepper to taste
  • 1/4 cup olive oil
  1. All the above go into the food processor and process until smooth.
  2. Add the olive oil slowly while blade is running.

Melissa picked ciabatta bread, then put some cheese (parmesan reggiano) on it and threw it in the oven  DSC06718.JPG