1/3 cup Southern Recipe Small Batch, crushed
2 Tbsp. Red wine vinegar
1 cup Fresh kale, roughly chopped
1/2 cup Olive oil
1 Tbsp. Capers
1 Tbsp. Pine nuts
10 Green olives, pitted
1 Tbsp. Minced garlic
1 Hard-boiled egg yolk
3 pinches each of Salt and black pepper
6-8 slices Keto bread, toasted
1. In a small bowl, stir together the Southern Recipe Small Batch pork rinds and red wine vinegar. Set aside.
2. In a large food processor, pulse all of the ingredients together until smooth.
3. Spread a thick layer of the tapenade over toasted pieces of keto bread or on top of your favorite flavor of Southern Recipe Small Batch Pork Rinds!