Bruschetta with Olive Paste
by Editorial Staff
Elementary lean bruschetta with great taste. Almost a dietary snack that can be served on any festive table.
Cook: 15 minutes
Ingredients
- Pitted green olives – 170 g
- Olive oil – 1 tablespoon
- Garlic – 1 clove
- White crackers – 6 pcs.
- Salt to taste
Directions
- If a ceremonial serving is supposed, then let’s set aside a couple of olives and about a third of a clove of garlic for it. Chop the olives into rings and finely chop the garlic.
- Most of the olives and garlic, which makes sense to cut into quarters, are chopped together with olive oil using a blender, chopper, or any other device you are accustomed to into such a paste with the consistency of a puree. Its consistency can be adjusted with olive oil or olive pickle.
- The olive paste is ready, business – for five minutes! Now it remains to put it on crackers or toast.
- Well, for beauty, bruschetta with the olive paste can be decorated with a couple of olive rings and chopped garlic.
- A note to the hostess: for ceremonial serving, it is more convenient to decorate the bruschetta not by the piece, but to all the camp – to spread it directly on the dish on which the serving will be made, more tightly to each other and sprinkle everything together.
Bon Appetit!
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