Olives, capers, pesto, salami, sun-dried tomatoes in oil — this sounds great to me. Jill of Hey, that tastes good! did a great job converting this recipe to be gluten-free from the mega blog Chocolate & Zucchini.
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“I got the Chocolate & Zucchini book Daily adventures in a Parisian kitchen for Christmas, and was flipping through it today and saw a recipe for tomato, pistachio and chorizo bread. I skimmed the recipe, thinking I had some chorizo in the fridge, and decided to try it out. I made some changes due to my taste and what I had on hand (turns out I had salami and not chorizo) and it turned out well. It is very good if you spread it with a little butter and toast it – it’s very moist. Tomorrow I might cut it into cubes for croutons, would that be crazy?…”
Read the full post & get the recipe »
