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APPETIZER
DIPS AND SPREADS:
Green Olive and Almond Spread
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Green
Olive and Almond Spread |
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A simple but
unique spread...
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½
cup |
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pitted briny green olives |
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¼
cup |
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Marcona almonds or other almonds,
toasted |
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1
tsp |
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fresh tarragon or ½ tsp. dried |
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1
tsp |
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fresh lemon juice |
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1
Tbs |
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extra-virgin olive oil |
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for
serving- sliced zucchini, sliced
cucumber, and/or toasted thin baguette
slices |
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1 |
Combine
olives, almonds, tarragon and lemon juice in a
food processor. Pulse until roughly chopped. Add
oil in a steady stream and process just until
the oil is absorbed. (Alternatively, finely chop
the olives, almonds and tarragon by hand and
combine with lemon juice and oil in a medium
bowl.) |
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2 |
The spread
should have a coarse but easily spoonable
texture. Let stand for about 30 minutes for the
flavor to develop before serving. |
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Servings: 6 |
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Yield: About 1/2
cup |
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Cooking Tips |
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*Spanish Marcona
almonds are a little flatter than ordinary almonds with
a richer flavor. Always skinned, most Marcona almonds
have already been sauteed in oil and lightly salted with
you get them. Look for them in gourmet grocers. |
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**To toast almonds,
spread on a baking sheet and bake at 350 degrees F.,
stirring once, until fragrant, 7 to 9 minutes. |
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Recipe Source |
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Eating Well |
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