EN - DOO - YA !!

Published September 16th, 2018 by Patrick Lloyd

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!


•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)


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

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