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!
A nice fresh taste, salty taste … tomato taste, you guessed it ^^, and even a small summer taste!
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 :).
SERVING SUGGESTIONS
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!
So, rustic or chic version, what do you prefer? :D
Rose.
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