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Crostini with olive cream

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Ingredients for 4 servings:

  • 100 g black olives, pitted
  • 1 tbsp pine nuts
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 tbsp, diluted balsamic vinegar
  • some pepper, from the mill
  • Baguette(s) or ciabatta, cut into thin slices

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Roughly chop the pine nuts with a large knife. Finely blend the olives, tomato paste, olive oil, and balsamic vinegar. Fold in the pine nuts and season with pepper (the olives are already salty). Toast the bread slices or toast them in a hot oven. Spread the cream on the bread slices and eat immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Alentejo style Bolo à la Panja

Crostini with olive cream