OLIVES WITH PIMIENTO TAPENADE
Relocate to the heart of the Mediterranean for a moment with this creamy tapenade of olives stuffed with pimiento. Ideal for an appetizer or a snack!
- 1 cup of olives stuffed with Pimiento
- 1/3 cup of drained capers
- ¾ cups of anchovies
- 1/2 peeled garlic clove without germ
- 20 sprigs of chives
- Pinch of fine ground pepper
- Extra virgin olive oil
- 1 loaf of bread type baguette
STEP BY STEP INSTRUCTIONS
Chop the olives in small squares and reserve some whole and sliced to decorate. Also chop the chives finely.
Chop the garlic, anchovies and capers in very small squares; mix with the chopped olives, a little chive, a good splash of extra virgin olive oil and some ground pepper.
Freeze bread for 30 minutes so that it is hard when sliced into thin slices. Bake the toast for 12 min at 355º until golden brown.
Put our olives in a bowl. Finish with chopped chives and some olives stuffed with pepper sliced and whole. Accompany it with toast.