Garlic Pine Nut Tarts

Ingredients:

4 slices of bread

50 g pine nuts

150 butter

5 garlic cloves

2 tbsp chopped oregano

4 black olives, halved

Cut crust off of bread slices, roll out thinly with a rolling pin. Fit into mini tart pans. Roast pine nuts 2-3 minutes, until golden brown. Add pine nuts, butter, garlic and cut off bread pieces to food processor, mix. Fill prepared tart pan with mix, add two half olives to each tart. Bake in 400 oven for 10-15 minutes.

Montepulciano D'Abruzzo

Blueberry Pancakes

1 1/3 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/4 cups buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh blueberries

Whisk first 5 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.
Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side.