Time to be serious now! “Pains aux raisins et cranberries”, hot-dogs, that’s nice but we’re not going to eat just that kind of food!
Yes, we have to think about cocktail hour too :D And for that, I will confide to you the express spread I love doing these days: some vegan dry tomato rillettes!
This recipe is super easy and quick to make! And it’s moreover super tasty. So, everything is reunited to try it!
On your blender…, ready…, go!
- 85g dry tomatoes kept in oil
- 7 green olives (3-4 for a less salty version, but I prefer the more salty one :D)
- 1 tbs lemon juice
- 15g peeled zucchini (so about 1 thick slice)
- 1 really thin slice of green apple
Put dry tomatoes (with oil stuck to them, it’s part of the game :p), stoned olives and lemon juice in the blender and mix well.
Add the diced zucchini to it and mix again to make the mixture smoother.
Pour the paste into a container and add the thin slice of apple thinly cut in the other way for a sure “rillette” effect!
TIPS AND TRICKS
Zucchini is optional but will lighten the spread.
You can also replace it by a teaspoonful of crème fraiche if you prefer, it’s just as good (tried and validated at home :).
On some good homemade bread, there is nothing better!
For a chic version for bow tie and spangled dress Saturday evenings, I propose to you some small rolls made of galettes/breads for burritos/fajitas/tacos (damn, I forgot my learning again, I will never make the difference between them, it’s dead!) spread with the rillettes and covered with a crunchy salad leave; all these steps before roll, cut and prick!