Olive and almond crostini

Yield: 1 servings

Measure Ingredient
100 grams Pitted black olives; (3 1/2oz)
2 tablespoons Capers in brine; drained and chopped
\N \N ; finely
50 millilitres Olive oil; (2fl oz)
1 \N Clove garlic; crushed
50 grams Ground almonds; (2oz)
\N \N Salt and freshly ground black pepper
½ \N A French stick

Preheat the oven to 200 C, 400 F, Gas Mark 6.

Puree the olives, capers, olive oil and garlic in a blender or food processor.

Add the ground almonds to the olive mix.

Cut thin slices from the French stick at an angle to form oval slices.

Lightly brush each piece of bread with extra olive oil and place on a baking tray, bake for 5 minutes until golden.

Spread with the olive and almond paste and serve immediately.

Converted by MC_Buster.

NOTES : A strongly flavoured appetiser (to awaken the taste buds!) to serve with drinks.

Converted by MM_Buster v2.0l.

Similar recipes