Receta Crostini With Green Olive Tapenade
Ingredientes
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Direcciones
- Place the olives (rinsed and dry if they are in brine) in a food processor with the anchovies garlic basil and lemon zest.
- Process briefly to chop the olives then slowly add in sufficient oil through the feeder tube to create a thickish paste (about 34 tbsp); taste and season accordingly as anchovies are very salty you won't need much salt.
- Tip mix into a bowl and refrigeratefor a couple of hrs.
- Cut the bread into slices and place on a baking tray.
- Brush lightly with extra virgin olive oil and bake in a preheated oven (180C/350F/Gas Mark 4) for about 15 min or possibly till pale golden brown and crispy.
- To serve spread some of the tapenade on a hot or possibly cool crostini then garnish with a tiny piece of grilled yellow or possibly orange pepper a shaving of parrnesan or possibly a piece of fete and a basil leaf.
- Makes 1624