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200g goats cheese |
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mix |
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Spread cheese on top of plastic wrap on top of foil. Spread tomatoes and anchovies along one side. Roll up, twist ends, refrigerate |
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50g cream cheese |
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20g anchovies |
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drain, chop |
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1/3 cup sun-dried tomatoes |
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chop |
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250g black olives |
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blend |
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Spread olives on foil. Place unwrapped cheese roll on one edge. Roll up, twist ends, refrigerate |
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1 clove garlic |
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1 teaspoon seeded mustard |
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1/2 teaspoon lemon juice |
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1 tablespoon basil |
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1 tablespoon olive oil |
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blend in gradually |
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1 cup soft breadcrumbs |
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mix in |
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dressing |
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Unwrap tapenade, slice 1cm thick, drizzle dressing over |
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1 tablespoon mustard |
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mix |
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1 tablespoon vinegar |
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1 clove garlic |
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crush |
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1 cup olive oil |
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