Description
On our 2nd wedding anniversary 2 yrs ago, dh took me to a restaurant 1 hr outside of reykjavik that specialized in lobster & a lovely view of the sunset over the atlantic ocean. We ate just 2 things – their lobster bisque & a pan filled w/sml lobster tails steamed in herbed garlic butter. But they served both w/assorted pesto & tapenade spreads to spread on baguette slices that were tdf wonderful. Since then i have been fascinated w/that genre & then i found these recipes in the *almost vegetarian* cookbook of the australian womens weekly cookbook series. Since i now have lobster in my freezer, i wanted to preserve these recipes for spec occasions here at home. *enjoy* !
Ingredients
- Sun-dried Tomato
- Olive Oil
- Capers
- Garlic Cloves
- Lemon Rind
- Lemon Juice
- Fresh Thyme
- Sunflower Seeds
- Tofu
- Wheat Germ
- Carrot
- Fresh Dill
Instructions
- For tomato caper tapenade: process all ingredients till finely minced
- Top w / a few extra capers as desired
- For tofu pate: process half the seeds till finely ground
- Add tofu, oil + wheatgerm & process till combined
- Stir in remaining seeds, carrot + dill
- Serve w / carrot & celery sticks, snow peas & thin slices of baguette bread