Put some Cannabis on your Crostini- 3 amazing bread toppers to try today
There are really great recipes online for some amazing bread toppers and crusty bread dips which contain cannabis. Here are three of my favorites from other websites.
from buzzwhenbaked.com
Dips Dips Dips. I love dips. I also have some giant jars of homemade olives from my mum. So I’ve made some Olive Tapenade. I really like making dips, because they’re so easy. Get all the ingredients, put them in a blender, pulse until satisfied with the texture.
Recipe
2 Cups – Pitted Black Olives 3 Fillets – Anchovy 1 Clove – Garlic (peeled) 1 1/2 Tsp – Capers 1 Sprig – Fresh Rosemary 2 1/2 Tsp – Good Quality Olive CannaOil (I use .5g extract) Squeeze – Lemon Juice Salt and Pepper to taste
How to make it
Put everything except the olive oil, salt and pepper in a food processor Pulse quickly until a coarse spread Weigh out extract and add olive oil, mix until smooth Add oil while pulsing processor Remove and put into a storage container Taste, add salt and pepper and mix thoroughly
Serve it on everything you possibly can. I’ve tried some different substitutions with this recipe as well. If you like mustard, 1 tsp wholegrain adds a nice flavour. Maggie Beer likes red wine vinegar. Add and subtract as your taste would like. If you’re feeling adventurous, try it with some Crusty Bread!
JULY 9, 2015 BY FULL0FAWE buzzwhenbaked.com
Caramelized Onion Dip With Tomato Toast from http://herb.co/
This onion dip puts others to shame. And while it takes a little while to make, it’s worth the effort. The combination of flavors is really highlighted by the roasted garlic - sometimes we roast an extra head and keep it in the fridge in butter or oil. It’s a delicious spread in its own right.
Ingredients
For the dip: 1 head garlic 2/3 cup olive oil, plus more for brushing the garlic 2 tablespoons unsalted butter 2 cups finely diced red onion 2 cups finely diced sweet white onion 2 tablespoons sugar 1⁄4 cup cannabutter 1⁄4 cup mayonnaise made with olive oil 1 teaspoon sherry vinegar 1 tablespoon finely chopped fresh parsley 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh chives 3 tablespoons freshly grated Parmesan cheese, plus more for dusting the dip 2 tablespoons freshly grated Romano cheese Kosher salt and freshly ground black pepper, to taste For the toasts: 1 baguette 3 Roma tomatoes, halved lengthwise
Method
Make the dip:
Preheat the oven to 400°F. Slice the garlic head in half crosswise to expose the raw cloves. Brush the exposed cloves with olive oil. Wrap the halves loosely in aluminum foil with the clove side up, and put them in an ovenproof pan.
Roast the garlic until it’s tender, about 30 minutes. Set it aside to cool. Once the garlic is cool enough to handle, squeeze the heads to push the roasted garlic from the skins into a bowl. Discard the skins.
In a large skillet, heat the 2/3 cup olive oil and butter over medium heat.
Add the roasted garlic, red onion, and white onion. Cook the onions until they are softened and beginning to brown, 7 to 9 minutes.
Add the sugar and cook, stirring periodically so the onions do not stick to the pan, until they are a rich deep-brown color, 20 to 25 minutes.
Turn the heat o and swirl in the cannabutter until melted. Set the mixture aside to cool to room temperature.
When the onion mixture has cooled, transfer it to a large bowl, and add the mayonnaise, vinegar, parsley, rosemary, chives, Parmesan, Romano, salt, and pepper.
Refrigerate the mixture for at least 2 hours to allow the flavors to come together.
Just before serving, preheat the oven to 300°F. Put the dip in an ovenproof pie plate and sprinkle with a dusting of Parmesan.
Make the toasts:
Heat the dip and baguette until the dip is warmed through and the bread is crisp, 5 to 7 minutes.
Slice the baguette into thin slices on the diagonal.
Rub each slice with the halved tomatoes and serve alongside the dip.
This delicious recipe is from the Herb cookbook
Dank Marijuana Spinach Dip
Recipe posted by johnny green on theweedblog.com
ThisBuds4You from HailMaryJane.Com has done it again. Delicious and easy to do:
What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. I’ve been pretty busy grinding behind the scenes on HMJ lately. We’re working on some big things around here, be sure to stay in tune with us on Facebook and Twitter to get the latest on what HMJ’s got going on (like t-shirts, wink wink). That being said, I’m finding it harder to get time to get in the kitchen and cook. However, I’m always cooking up something, and this week the crock pot is the business.
What We’ll Need:
5 grams of kind bud, ground into a fine powder 1 c. smoked mozzarella cheese, grated 1/2 c. parmesan cheese, grated 8 oz cream cheese 1 garlic clove, minced 1 box of frozen spinach, thawed 1 jar artichoke hearts salt and pepper to taste Mix the cannabis, 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on low for 4 hours.
Keep it green Greenies and OVERGROW THE WORLD!!! – TB4U
Got weed questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com
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