Spanish Olive and Molasses Spread |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Similar to a tapenade, you can spread this on any fish fillet or chicken, wrap in a foil pouch, and grill. This green-and-red flecked spread looks particularly pretty over a pink salmon fillet. It can also be used as a snack spread on crispy flat bread or crackers. From the Caribbean Light cookbook. Ingredients:
1 cup pimento-stuffed green olives (spanish) |
2 tablespoons fresh breadcrumbs |
1 tablespoon capers, drained |
2 garlic cloves, coarsely chopped |
1 teaspoon molasses |
black pepper, freshly ground to taste |
Directions:
1. In a blender or food processor, process the olives, bread crumbs, capers and garlic on low speed until pulverized into a mixture that loosely holds together. Do not puree.
2. Transfer to a bowl, and stir in the molasses and pepper.
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