Mediterranean Green Olive Spread Canapé
Canapé de Pasta de Aceituna Verde
Mediterranean Green Olive Spread Canapé
Ingredients
- 1 cup pitted green olives preferably Spanish, roughly chopped
- 1 tablespoon capers rinsed and drained
- 4 canned or jarred anchovy fillets coarsely chopped
- 2 tablespoons finely ground blanched almonds
- 2 garlic cloves minced
- 1/4 cup fruity extra-virgin olive oil
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground sweet paprika preferably Spanish smoked
- 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
- Freshly ground black pepper to taste
- 12 thin slices of baguette toasted
- Jarred or canned piquillo peppers or pimientos sliced, for garnish
Instructions
- In a food processor, combine the chopped green olives, capers, anchovy fillets, ground almonds, minced garlic, olive oil, ground cumin, sweet paprika, thyme, and black pepper.
- Pulse until the mixture forms a coarse paste.
- Transfer the paste to a mortar and further mash it to achieve your desired consistency.
- Alternatively, continue processing in the food processor until it reaches the desired texture.
- Spread a thin layer of the olive mixture onto each slice of toasted baguette.
- Garnish each canapé with a slice of jarred or canned piquillo peppers or pimientos.
Notes & Wine Advice
Serve the green olive spread canapés at room temperature as a delightful appetizer or part of a tapas assortment.
Nutrition values
Calories: 180 kcal