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
- All the above go into the food processor and process until smooth.
- 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 
