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Cured Ham Toast with Black Olive Tapenade
There is no video in this recipe Cured Ham Toast with Black Olive Tapenade
Cured Ham Toast with Black Olive Tapenade
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Description:
This is a great snack that is usually served with an aperitif but can also be served as a small appetizer, tapas style. I like the combination of the olives and always prefer to use Italian proscuito, which is less salted than North American ham. |
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Preparation:
Preparation steps: Cut the baguette diagonally into ¼ inch slices, brush with olive oil and toast in the oven at 425° F until golden brown. In a food processor chop finely capers, garlic and fresh thyme leaves together. Stop the machine, clean the sides of the bowl and process again briefly. Add the drained pitted olives and pulse until chop but not too thin. Transfer to mixing bowl and stir in lemon juice, pepper to taste and parsley. Serve on toast decorated with ham. |
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Notes:
Note: Tapenade can be made with a food processor but it is traditionally done in a mortar. When using a food processor it is very easy to make the Tapenade too thin, so be careful. |
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