Yield: 1 Servings
|4 larges||Garlic cloves; chopped|
|½ cup||Parmesan cheese; grated|
|3 tablespoons||Unsalted butter; softened|
|1 teaspoon||Tomato paste|
|½ teaspoon||Fresh ground black pepper|
|\N \N||Extra virgin olive oil|
Combine garlic, Parmesan cheese, butter, tomato paste, salt and pepper.
Blend in a blender or mini-food processor. Thin it with a little olive oil if needed to make a spreadable paste.
Use it on grilled steaks! Grill meat until almost done. Spread garlic Parmesan paste on one side and return the meat to the grill, paste side up.
Cook steaks until paste begins to bubble, about 1 or 2 minutes; remove from grill.
Use on toasted bread and broiled tomatoes.
Per serving: 528 Calories; 49g Fat (82% calories from fat); 18g Protein; 7g Carbohydrate; 130mg Cholesterol; 1861mg Sodium Recipe by: Ron West
Posted to Bakery-Shoppe Digest by Ron West <ronwest@...> on Feb 8, 1998