PEPPADEW PÂTÉ WITH SOURDOUGH TOASTS

AvatarCaxton magazines staff
Recipes0 Comments 0
As the busy owner of The Silk and Cotton Company (silkco.co.za), Sally Ives is a fan of recipes that are simple, speedy and scrumptious
PEPPADEW PÂTÉ WITH SOURDOUGH TOASTS

INGREDIENTS

  • 1 bottle PEPPADEW® Piquanté Peppers, drained
  • 80g macadamia nuts
  • 2 garlic cloves, crushed
  • about 60ml olive oil, plus extra for grilling
  • salt and milled black pepper
  • a loaf of sourdough, sliced

METHOD

1. To make the pâté: blend the piquanté peppers, macadamia nuts and garlic in a food processor. With the motor running slowly, gradually pour in the olive oil in a thin stream until the pâté comes together. Season to taste.
2. To make the sourdough toasts: lightly brush each slice of sourdough with a little olive oil and toast, on both sides, in a griddle pan. Serve warm or at room temperature with the pâté.

This recipe serves 6 – 8.