Tapenade, a pasta made from olives, is actively used in Mediterranean cuisine. It can be served with vegetables or meat, and you can also make simple sandwiches with it, for example, for breakfast or as a snack before dinner.
It is necessary
-
- 200 g black olives;
- 70 g anchovies;
- 1 tbsp capers;
- 2-3 cloves of garlic;
- a bunch of parsley;
- 3-4 tablespoons olive oil;
- salt;
- toast bread;
- 2 tomatoes;
- a few lettuce leaves;
- balsamic vinegar.
Instructions
Step 1
Use quality black olives for cooking. The easiest way is to buy already those from which the bones are extracted. When available, choose canned olives produced in Greece or Italy.
Step 2
Open a jar of olives, drain the liquid from them, remove the pits if necessary. Place in a food processor. Rinse salted anchovies in running water, dry, remove their tails. Add fish to olives. Put the capers there. Remove the branches from the parsley and add the leaves to the rest of the ingredients along with the peeled garlic cloves. Grind all ingredients to small pieces. Then pour in the olive oil and mix again in the food processor. You should have a fairly smooth paste. Try it and add salt if necessary.
Step 3
Cut off the crust from white bread, preferably special for toast. Place a thick layer of tapenade between each pair of slices. Melt the butter in a skillet. Fry the sandwich on both sides for 3-4 minutes until golden brown. Place a slice of tomato, lettuce and a few drops of balsamic vinegar on top of the finished sandwich. Serve warm.
Step 4
If you don't like butter-fried bread, use the waffle maker to make this sandwich. This is more suitable than a toaster, as the bread can be toasted with the olive paste inside.
Step 5
Use a different tapenade recipe if desired. For example, a teaspoon of cognac is added to it in France. Also, in rare cases, this paste is prepared from green olives, but then a few drops of lemon juice are added to them. There are recipes for tapenade with tuna instead of anchovies. In some cases, fish is generally replaced with an equal amount of baked eggplant.
