1 baguette style French Bread
1/2 cup pimiento stuffed green olives
1/2 cup kalamatta olives (or any kind of dark olive)
1 Tbsp. capers
1 Tbsp. olive oil
1 Tbsp. dijon mustard
2 tsp. balsamic vinegar
1 tsp. minced garlic (2 cloves)
2 Tbsp. tomato, finely chopped and seeded
2 Tbsp. thinly sliced green onion
In the food processor, combine olives, capers, olive oil, mustard, vinegar, and garlic. Pulse until almost smooth (I do it 3 times), scraping sides as you go. Stir in tomato and onion, and chill.
Slice baguette into 1/2 inch thick slices, brush with olive, and sprinkle with pepper on both sides. Place on cookie sheet and toast in 425 oven for 2-3 minutes on each side.
Trish Burk
1/2 cup pimiento stuffed green olives
1/2 cup kalamatta olives (or any kind of dark olive)
1 Tbsp. capers
1 Tbsp. olive oil
1 Tbsp. dijon mustard
2 tsp. balsamic vinegar
1 tsp. minced garlic (2 cloves)
2 Tbsp. tomato, finely chopped and seeded
2 Tbsp. thinly sliced green onion
In the food processor, combine olives, capers, olive oil, mustard, vinegar, and garlic. Pulse until almost smooth (I do it 3 times), scraping sides as you go. Stir in tomato and onion, and chill.
Slice baguette into 1/2 inch thick slices, brush with olive, and sprinkle with pepper on both sides. Place on cookie sheet and toast in 425 oven for 2-3 minutes on each side.
Trish Burk
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