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Ingredients:
- 125g SUNSWEET prunes, finely chopped
- 150ml water
- 50g black olives, pitted
- 25g pine nuts
- 30ml balsamic vinegar
- 45ml extra virgin olive oil
- 2 tablespoons capers, rinsed and finely chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chives, freshly chopped ground pepper
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Method:
1. Place the prunes and water into a small pan.
2. Cook on a low heat until the prunes are very soft, about 8-10 minutes.
3. Transfer to a bowl and allow to cool.
4. Once cooled, add the olives, nuts, vinegar, oil, capers and thyme, and mix well.
5. Set the mixture aside for 2 hours to allow the flavour to blend together.
6. Add the chives just before serving.
The perfect paste to add to bruschetta or crostinis or simply use as a spread for cheese or meat sandwiches.
Copyright, Paul Gayler
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