Save to magazine
+ Add to new magazine

Add to Magazine

Saved to magazine

Foodrhythms

About Recipe

These Spanish Montaditos with Black Olive Tapenade and Anchovies are the ultimate crowd pleaser and the perfect tapas appetizer for any occasion.

Ingredients

1 cup black Spanish olives

2 tbsp capers

2 cloves garlic

1/2 tsp thyme

1/2 tsp oregano

1/4 tsp sea salt

1/8 tsp black pepper

1 tsp lemon juice

1/4 cup Organic Extra Virgin Olive Oil

1 baguette

1 tin Spanish anchovies

1 tomato

fresh parsley

Cooking Procedure

1

n n Add 1 cup of pitted black Spanish olives to a sieve, shake off any excess liquid and add the olives to a food processor, add 2 tablespoons of capers to the sieve, shake off any excess liquid and add to the food processor, cut 2 cloves of garlic in half and add to the food processor, season everything with 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1/4 teaspoon of sea salt and freshly cracked black pepper, squeeze in 1 teaspoon of fresh lemon juice and add a 1/4 cup of extra virgin olive oil, pulse everything for about 1 minute, then take off the lid and using a spatula scrape down the sides and pulse for another minute, set asiden n Cut a baguette into slices that are 1-inch thick, add the slices of bread to a baking tray and into a preheated oven bake+broil 210 C - 410 F for 2 minutes, then flip each bread and toast for an additional 2 minutes and remove from the oven, meanwhile cut a tomato in half and thinly slice itn n To assemble each montadito evenly spread the black olive tapenade onto 10 pieces of bread, top each one off with a slice of tomato, lightly season the tomato with freshly cracked black pepper, add 2 Spanish anchovies on top of each tomato and garnish with fresh parsley, enjoy!nn

See Recipe Procedure

Tags

Albert Bevia's
Other Recipes

More Of Starters-appetizers Recipes

See All

More Of Vegetarian Recipes

See All
foodrhythms