Mediterranean Olive and Blue Cheese Canapé
Equipment
- Food processor
Ingredients
- 1 cup pitted black olives preferably cured Spanish olives
- 2 garlic cloves minced
- 1/4 cup pine nuts lightly toasted
- 3 tablespoons extra-virgin olive oil
- 1/2 pound blue cheese such as Cabrales, Roquefort, or Gorgonzola, crumbled
- 12 slices of baguette 1/4-inch thick, toasted
- Coarsely chopped pitted black olives for garnish
- Fresh basil leaves for garnish
Instructions
- In a food processor, combine the pitted black olives, minced garlic cloves, toasted pine nuts, and extra-virgin olive oil.
- Pulse until the mixture turns into a coarse paste.
- Adjust the consistency as desired.
- Spread a thin layer of the olive paste on each toasted baguette slice.
- Sprinkle the crumbled blue cheese generously over the olive paste.
- Top each canapé with a few pieces of coarsely chopped black olives for added texture and flavor.
- Optionally, garnish with fresh basil leaves for an appealing presentation.
Notes & Wine Advice
Serve the canapés at room temperature as a delectable appetizer or part of a tapas selection.
Nutrition values
Calories: 250 kcal