in Italy

Bruschetta with olive paste

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Ingredients for 4 servings:

  • 50 g pine nuts
  • 2 anchovy fillets
  • ½ bunch parsley
  • 3 sprigs of basil
  • 200 g olives, green, mild, without stones
  • 75 g margarine (e.g. from Bertolli)
  • salt and pepper
  • 12 slices of Ciabatta

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cooking class recipe

Toast the pine nuts in a pan without oil until golden brown, pour onto a plate, and let cool. Rinse the anchovy fillets and pat dry. Pick the parsley leaves and roughly chop them with the basil, olives, pine nuts, and anchovies. Then place everything in a tall bowl, add the margarine, and blend. Season with salt and pepper. Toast the bread slices on both sides, spread with the olive paste, and serve immediately. Garnish with pine nuts, olives, and herbs, if desired.

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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.

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