Are you looking for a game day treat that is delicious and nutritious to boot? GAME ON!
2 tablespoons olive oil
2 cloves garlic (medium to large)
5 oil cured olives or nicoise olives (pitted)
6 slices sprouted whole grain bread (we love Ezekiel 4:9)
½ cup momme meals Raw Beet & Carrot Salad (chopped)
¼ cups pasteurized goat cheese
Press the garlic and pitted olives into a sauce pan using a garlic press and add the olive oil. (If you don’t have a garlic press, finely chop the garlic and olives). Heat the mixture over low heat until the garlic is softened but not browned, about 3-5 minutes. Set aside.
Using a small round cookie cutter or shot-glass (be creative) cut the bread slices pieces into rounds. Using a pastry brush, lightly brush the front and back of each bread round with the oil mixture. Be sure to get pieces of garlic and olive on each piece, but avoid over coating with oil. Place the rounds on a griddle or under the broiler until they are toasted and golden brown.
Note: The circle cut is merely aesthetic. Feel free to leave the slices whole and serve it as a first course or cut it into squares for an appetizer. It’s totally up to you.
Using a knife or food processor, chop the raw beet & carrot salad.
Add a ½ teaspoon of goat cheese and 1 teaspoon of raw beet salad to each garlic olive toast.
Serve and watch everyone enjoy!