Ingredients
It is a simple meal with simple ingedients:
- 1 Ripe Tomato
- 4 Marinated Kalamata Olives
- 1 tablespoon of soft cream cheese
- 1 slice of whole rye pumpernickel
- 1 tablespoon of fresh pesto
Simply smear the pumpernickel with cream cheese, dice half a tomato and several olives (I used 4 large ones) and scatter across the bread. Top with pesto. A variation you might like to try is a little diced red onion. I don't generally add garlic as my pesto is loaded with it.
Pesto for me has never been about small jars or tubs, for as with coffee I am a pesto snob. I make it fresh and eat it within a few days, which means I make only small amounts at a time. Shortly I'll post my pesto recipe - which is remarkably similar to many other pesto recipes, although mine tends towards thicker and with more garlic than most.
Vital Statistics
For those interested in such information this meal includes approximately:
235 CaloriesBy using a 'light' cream cheese you could easily cut the fat content considerably.
984 Kilojoules
11.7g Fat
6.2g Protein
26.6g Carbohydrate
5.8g Fibre
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