APPETIZERS

BLACK OLIVE MOUSSE

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.

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© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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