Saint Nectaire AOP Xavier David tapenade with olives and sun-dried tomatoes
Roast potatoes and cheese blend, then stir in olives and sun-dried tomatoes for a flavorful side dish. Perfect with breadsticks or rustic bread.
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Ingredients
- 160 g Saint Nectaire AOP Xavier David
- 1 medium potato
- 1 clove of garlic
- 5 cl olive oil
- 20 g sun-dried tomatoes
- 20 g pitted black olives
- Table salt, pepper
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