BLACK OLIVE MOUSSE
Soy cream cheese combined with black olive paste, basil and garlic. Hand-whipped till light and creamy! Served with assorted chopped pickles, mustard, assorted crackers and bread!
Makes 1-1/2 cups
8 oz. soy cream cheese, I used Tofutti brand, at room temperature
1/2 c. Black Olive Paste from Italy ( a flavorful one)
1/2 t. garlic powder
1 t. dried basil, crushed
1 t. sugar
lots of freshly cracked black pepper
chopped assorted pickles: sweet, dill, gherkin etc.
assorted mustards: brown, standard yellow variety, Dijon, whole grain etc.
crackers and/or bread squares of choice
Combine all ingredients in bowl, up to and including black pepper, then hand-whip with sturdy fork till light, creamy and mousse-like.
Place in serving container, cover and refrigerate several hours till set.
Serve on a platter surrounded by crackers/bread. Serve assorted pickle and mustard condiments to the side. Then let guests serve themselves.
Notes: It doesn’t take much to make this outstanding hos d’oeuvre.
Use a pungent olive paste. Those made from common California olives are not flavorful enough.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.