Recipes

En-Doo-Ya !!

We really like to serve this simple to make umami-bomb on a cheese plate with plain-old saltine crackers.
Want to try something really out there? Substitute Lebanon bologna for the soppressata!

Ingredients:

•9 oz                    finely diced soppressata (255 grams)
•1/4 cup               extra-virgin olive oil (56 grams)
•1 Tablespoon     crushed Aleppo pepper (18 grams)
•4 Tablespoons   minced sun-dried tomatoes (72 grams)
•about 8              finely diced organic black garlic cloves (18 grams)

Instructions:

Combine all ingredients in food processor. Pulse until mostly smooth. Store covered in the fridge and bring up to room temperature before serving.

Original Recipe #180916: Obis One LLC