Ingredients:

1/4 lb pitted cured black olives
1 large clove garlic
2 Tbsps pine nuts
3 Tbsps olive oil, extra virgin
1/4-1/2 lb Bleu cheese

Method:

Place nuts and garlic in cuisinart and blend to paste.
Add olives, oil and blue cheese. Blend to paste.
Serve on toast or endive leaves.

A family favorite for many years. We often serve it with our Italian feasts or as an appetizer.

Simpson House Inn Santa Barbara, California This elegantly restored 1874 Historic Landmark Victorian estate is North America's only five diamond B&B.

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More Simpson House Inn Recipes: Hot Artichoke Dip | Simpson House Granola | Simpson House Apple French Toast | Simpson House Corn Blueberry Muffins

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