MEDITERRANEAN TOAST
- 30 min
- 4 serving
Ingredients
- 50 ml Andorinha Extra Virgin Olive Oil
- 100 g drained Andorinha olives
- 50 g red onions, chopped
- 20 g biquinho chilies, chopped
- Juice of ½ lime
- Thyme, lime and basil to taste
- Salt and black pepper
- 1 medium ciabatta
METHOD
Cut the ciabatta into 4 large pieces, toast and reserve.
In a bowl, add Andorinha Olives, onion, biquinho chilies, lime, chopped herbs, salt and pepper.
Stir well with a spoon until everything is well mixed.
Arrange the tapenade on top of the bread slices, sprinkle with fresh herbs to taste.
Drizzle some Andorinha Extra Virgin Olive Oil and serve.
Tip: excellent to serve as a starter and goes well with seafood dishes and sausages. ;)
