Yummie recipe?
Crostini with a tapenade of roasted red pepper
Ingredients
- 6-8 large roasted and skinned peppers (red peppers, yellow peppers or orange peppers)
- 200 g green olives, stones removed
- 6-10 anchovy fillets
- 40 g drained capers
- Sea salt, pepper
- Dash of olive oil
- Basil leaves
- French Bread
- 1 clove of garlic
- 1 teaspoon of mustard
Description / preparation
Crostini are thin slices of bread, fried folden brown in olive oil. This recipe is for a tasty snack.
Mash up the olives, anchovy fillets, capers, garlic, mustard and basil in a food processor or blender. Add the olive oil and mash the mixture for another 10 seconds until it is a smooth puree. Balance the falvours of this tapenade with some salt and pepper. Cut the baguettes in thin, diagonal slices and toast these lightly. If you roast them in the oven, you have to drizzle them with olive oil. Smear the pepper tapenade over the slices of bread and finish it with a basil leaf.
Crostini are thin slices of bread, fried folden brown in olive oil. This recipe is for a tasty snack.
Mash up the olives, anchovy fillets, capers, garlic, mustard and basil in a food processor or blender. Add the olive oil and mash the mixture for another 10 seconds until it is a smooth puree. Balance the falvours of this tapenade with some salt and pepper. Cut the baguettes in thin, diagonal slices and toast these lightly. If you roast them in the oven, you have to drizzle them with olive oil. Smear the pepper tapenade over the slices of bread and finish it with a basil leaf.
