It’s the quick fix when a guest arrives unexpectedly, or the perfect choice for a Mediterranean Hors d’oeuvre. Delicious as a spread on toasted baguette slices (crostini) or pitta bread triangles. When tasted it suggests a much more sophisticated procedure to prepare, and the truth is it is very quick and easy.
- 9 oz. of black olives
- 6 anchovy fillets
- 2 cloves of garlic
- 2 tbsp. of olive oil
- juice of one lemon
Mix ingredients in a food processor until a creamy paste is formed.
For a refined touch, add a tablespoon of brandy or cognac.
If you want to eat it as a spread on crostini, slice a baguette, brush with olive oil on both sides of each slice and place it a few minutes in the oven until golden and crisp.