Esta es una exhibición prevé de cómo se va ver la receta de 'Crostini With Green Olive Tapenade' imprimido.

Receta Crostini With Green Olive Tapenade
by Global Cookbook

Crostini With Green Olive Tapenade
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 x 350g jar of pitted green olives
  • 6 x anchovy fillets (half a 50g tin)
  • 2 clv garlic peeled and minced
  • 5 x basil leaves the grated zest of 1 small lemon extra virgin extra virgin olive oil
  • 1 x ficelle (thin baguette)

Direcciones

  1. Place the olives (rinsed and dry if they are in brine) in a food processor with the anchovies garlic basil and lemon zest.
  2. 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.
  3. Tip mix into a bowl and refrigeratefor a couple of hrs.
  4. Cut the bread into slices and place on a baking tray.
  5. 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.
  6. 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.
  7. Makes 1624