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Cheese and Olive Pita Wedges
Denise's Walnut Pate
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Cheese and Olive Pita Wedges

Equipment

knife, cookie sheet; preheat oven to 375

Ingredients

1 Pocket pita bread - slices into 4 triangle wedges; open and separate for a total of 8 wedges

2 ounces low fat goat cheese or any other low fat cheese of your choice

8 green or black olives - sliced in half lengthwise

INSTRUCTIONS

Arrange wedges on the cookie sheet. Add a small mound of cheese to the center of each wedge. Place olive halves on top of each cheese mound.

Warm in heated oven for about 5 minutes. 

 

VARIATIONS: use thinly sliced red pimento instead of or in addition to olive halves

 

(Thank you Monica M - NY)


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Denise's Walnut Pate - About 2 servings

 

EQUIPMENT

Food processor or blender

INGREDIENTS

1 cup raw shelled walnuts

1 Teaspoon Olive oil

1/2 Teaspoon Braggs Amino Acid

1 Tablespoon Lemon juice(1)

1 tablespoon chopped garlic cloves(2) (you may slow roasted them or have them raw)

INSTRUCTIONS

Place all items in a food processor or blender. Process into a paste. Stop the blender occasionally  to scrape down the sides with a rubber spatula so that all is blended smoothly. Transfer to a small glass bowl. This will keep in a sealed container in the refrigerator for about 4 days.

VARIATIONS/TIPS

(1) You can substitute white vinegar

(2) Elephant garlic is huge and milder in taste compared to common garlic.

 

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Your Recipe could be here!

 

EQUIPMENT

Equipment List

INGREDIENTS

Ingredients List

INSTRUCTIONS

Instructions

VARIATIONS/TIPS

Variations, Suggestions and Tips

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