Olive Tapenade & Baguettes

March 27, 2014March 27, 2014 ~ lindy

Olive Tapenade & Baguettes

*1 can Black Olives, minced
*1/2 cup Green Olives, minced
*2 cloves Garlic, minced or pressed
*1/2 teaspoon Rosemary, minced
*2 tablespoon Capers, optional
*1 tablespoon Extra Light Olive Oil
*1 tablespoon Lemon Juice

Optional Toppings

*Cherry or Grape Tomatoes, halved
*Parsley, Chopped
*Parmesan Cheese, grated

We used a hand chopper to mince the Olives and Rosemary and a garlic press for the garlic.

Combine all the ingredients except the tomatoes and parsley, refrigerate until ready to serve on sliced, oil brushed toasted baguettes. Also can be topped with the tomatoes, parsley, grated parmesan Cheese and drizzled with Extra Light Olive.

See Baguettes

Enjoy!

Jessica

Strawberry & Mango Salsa

January 6, 2014May 6, 2022 ~ lindy

Strawberry & Mango Salsa

*1 1/2 cups Fresh Strawberries, diced
*1 1/2 cups Frozen Mangos, almost thawed and diced
*1/4 cup Red Onion, minced
*6-12 Fresh Basil Leaves, chopped
*1-2 Tablespoons Fresh Lemon Juice
*1/8 teaspoon Sea Salt or to taste
*Dash of Pepper or to taste

Combine the above ingredients and let the flavors blend together in the fridge for 2 or more hours. (We made ours the night before and set in fridge overnight, it turned out great.)

Serve with Tortilla Chips, Cinnamon Tortilla chips or Chips of your choice.

Recipe adapted from McConkie Menu