INGREDIENTS
1/2 cup pitted Kalamata olives
1 peeled clove of garlic
1/4 cup walnuts
4 ripe figs
6-8 springs of fresh mint
1/2 cup cream cheese, softened
2 heads of Belgian endive, leaves separated and washed, or slices of cucumber
1-2 tablespoons Balsamic vinegar
DIRECTIONS
In a food processor, puree 1/2 cup pitted Kalamata olives with a peeled clove of garlic. Add 1/4 cup of walnuts and pulse a few times, leaving the walnuts in small pieces. Transfer to a mixing bowl. Chop 4 ripe figs and add to the olive mix. Finely chop the leaves from 6 or 8 sprigs of mint and add to the mix. Stir in 1/2 cup of cream cheese and mix all the ingredients together. Serve on top of endive leaves or slices of cucumber and drizzle with a few drops of balsamic vinegar. Enjoy!
1/2 cup pitted Kalamata olives
1 peeled clove of garlic
1/4 cup walnuts
4 ripe figs
6-8 springs of fresh mint
1/2 cup cream cheese, softened
2 heads of Belgian endive, leaves separated and washed, or slices of cucumber
1-2 tablespoons Balsamic vinegar
DIRECTIONS
In a food processor, puree 1/2 cup pitted Kalamata olives with a peeled clove of garlic. Add 1/4 cup of walnuts and pulse a few times, leaving the walnuts in small pieces. Transfer to a mixing bowl. Chop 4 ripe figs and add to the olive mix. Finely chop the leaves from 6 or 8 sprigs of mint and add to the mix. Stir in 1/2 cup of cream cheese and mix all the ingredients together. Serve on top of endive leaves or slices of cucumber and drizzle with a few drops of balsamic vinegar. Enjoy!
Reach the reporter at:
Lamorinda Weekly, Moraga CA