Multi-seed baguette from Trader Joe’s, broiled with olive oil and:
top left: black mission fig, walnut and shropshire blue cheese (yellow stilton)
top right: fresh pico de gallo topped with micro greens
middle left: homemade basil/walnut/garlic pesto, made chunky, topped with tomato
middle right: chunky garlic hummus, chive, cucumber
bottom: basil leaf, roasted garlic, olive oil/Herbes de Provence marinated mozzarella
Sourdough boule broiled with olive oil & sea salt, basil leaf and black tahini.
Looks strange–tastes good! It is a very strong-tasting experience and the color is disconcerting when eating it, but I will say it is quite good as long as you add another strong flavor, such as the basil leaf. Worked very nicely together.
Black Tahini: black sesame seeds + food processor.
From yesterday’s pizza dough I made cute little pizzettas in tartlet pans:
Pesto, Tomato & Raclette du haut Livradois*
Spinach, Walnut, Garlic & Marinara
For the pesto, process until desired consistency:
1 bunch fresh basil
3/4 cups pecans (or whatever nut you like)
1/4 tsp. sea salt
5 cloves garlic
3/4 cups Kalamata olive oil
Vegan Pecan Pesto
* Raclette Description:
Produced in both Switzerland and France, Raclette takes its name from the French verb “racler”, meaning “to scrape.” Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese scraped from a rock near the smoldering fire. Raclette is a semi-soft pressed cheese, made of raw cows’ milk and washed with brine to impart a deep, fruity pungency. True to its name, it melts beautifully and can be scraped atop all manner of root vegetables for a winter supper.
Raclette du haut Livradois is from Livradois, France
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