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| Main ingredients | Sundried Tomatoes , Walnuts, Extra Virgin Olive Oil |
| Cuisine | Italian |
| Course | Dips and Sauces |
| Prep time | 1-2 hours |
| Cook time | 0 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 15-20 sundried tomatoes, soaked and drained
- 8-10 Pro V Regal Jumbo Walnuts
- ½ teaspoon crushed black peppercorns
- Salt to taste
- 4-5 garlic cloves
- 2 tablespoons parmesan cheese powder
- ¼ cup extra virgin olive oil
- Toasted bread slices to serve
- Quartered yellow baby tomatoes as required
- Mozzarella cheese, cut into small pieces as required
- Black olive slices as required
- Fresh basil leaves as required
Method
- Transfer sundried tomatoes in a grinder jar. Add crushed black peppercorns, salt, garlic, parmesan cheese powder, Pro V Regal Jumbo Walnuts, extra virgin olive oil and grind coarsely.
- Apply on toasted bread slices. Arrange yellow baby tomatoes, mozzarella cheese, black olive slices and basil leaves on top.
- Serve.
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