Nick’s Hazel & Oil

1 loaf French bread
1 bottle dry white wine
2 cups skinned hazelnuts
4 Tbsp EVOO (extra virgin olive oil)
1 clove minced garlic
1 ½ Tbsp lemon juice
Coarse grind sea salt
Ground black pepper
Melba toast

Cut a loaf of French bread into cubes; soak bread cubes in dry white wine for 5 minutes. Remove, squeeze out excess and place wet bread into a food processor. Add hazelnuts; pulse for 5 minutes. Add EVOO, garlic and lemon juice; pulse until smooth. Add salt and pepper to taste; serve on Melba toast with white wine.


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