1 cup chopped mixed herbs such as; tarragon, basil, parsley
1/2 cup artichoke pesto or tapenade
1/4 cup crumbled feta cheese
2 tablespoons chopped almonds
Directions:
1. Arrange lettuce leaves on a plate. Create nests on top of the lettuce leaves using chopped herbs. Spoon a tablespoon of artichoke pesto into the nests. Sprinkle with crumbled feta and chopped almonds and serve. 2. Cook's Note: Prepared pestos and tapenades can be found where the pasta and sauces are in the grocery store.
