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.
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.