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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Olives and olive oil, two mainstays of the Mediterranean diet, come together in this savory spread. It's traditionally made with a mortar and pestle (pound until smooth), but a blender works just as well-and more quickly. Ducasse recommends Niçoise olives, but kalamatas work well, too. Ingredients:
5 ounces black niçoise olives, pitted |
1/2 garlic clove |
1 salted anchovy fillet, boned and rinsed well |
5 basil leaves, chopped |
1 tablespoon capers, drained |
7 tablespoons olive oil |
8 thin slices whole-wheat or multigrain baguette, toasted |
Directions:
1. In a blender, combine first 5 ingredients (through capers).
2. With the blender running, add oil; blend until slightly chunky. Divide among toasts.
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