Ok we are back to our cooking adventures, this time with an extremely fast to make appetizer. If you like tapenade then this is NOT the classic recipe but just a variation of it. In fact, my olive spread does not contain anchovies or capers because there is just too much salt for my own taste, instead I have added garlic and green onion along with a good amount of olive oil and the result was delicious. It is a bit salty due to olives but not enough to make you drink gallons of water, though a few drinks would definitely work, that’s why I decided to use it on my New Year’s Eve dinner table to get people in the mood faster. Anyway, I loved it and I highly recommend it and as far as my wife is concerned, she was stuffing her face (again!), I barely managed to get my share saved for when I was done with the pictures. Enjoy!
- 3.5 oz (100g) black olives (or kalamata)
- 1 garlic clove
- 1 green onion
- 2 tbsp olive oil
- ½ cup shredded cheese
- 1 red pepper
- ½ red onion, chopped as small as you want it
- pepper to taste
- Remove the pits from olives if needed and place them into a food processor
- Add one green onion, one garlic clove and two tablespoons of olive oil; give it a swirl until it turns into a spread
- Slice your french baguette and spray a bit of olive oil on each slice; with a knife spread a thin layer of olive mix on each then sprinkle some red onion.
- Place bread slices on a baking sheet and bake at 375° F / 190° C until bread becomes lightly golden then remove from oven, add a couple of slices of red pepper, shredded cheese and put back in the oven for 5 more minutes or until the cheese melts.
- Add chopped basil and serve. Yummo!
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