Ingredients:
1 cup HEB 1905 Vanilla Ice Cream
3 tbsp Fisher & Weiser Cherry Apple Chutney
¼ cup Ottavio Private Reserve Olive Oil and 2 tsp for drizzling
Angel Food Cake, sliced
1 tbsp agave nectar
¼ cup praline pecans
Directions:
1. Pour olive oil on a large plate.
2. Lightly dip all sides of angel food cake in olive oil, and toast in a skillet on medium low heat for about 1-2 minutes each side, careful not to burn.
3. Top with chutney of choice, and finish with all other toppings.
Chutney Angel Food Cake
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