2 garlic cloves 2 tablespoons capers, drained 1/2 teaspoon dried oregano 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 3 tablespoons finely grated parmesan cheese Pinch sea salt, if you have it try truffle salt Fresh ground pepper, to taste Pinch crushed red pepper flakes, optional to make it spicy 1/2 cup Hojiblnca Extra-Virgin Olive Oil, more as needed Crusty bread, cubed

Directions Finely mince the garlic and capers. Add to a bowl along with the oregano, rosemary, thyme and cheese. Season with a small pinch of salt and pepper. Use the back of a spoon to smoosh the herbs into the garlic and capers.

Make one or two mounds of the garlic-herb mixture on a rimmed plate. Drizzle the Hojiblanca EVOO on top. Serve with cubes of bread.

Featured Posts
Recent Posts