Chorizo and Olive Tapenade Toasts

cook 10 mins
  • 1 baguette, cut into 8 thick slices
  • 1 garlic clove, chopped
  • 200 g (7 oz) Kalamata olives, pitted
  • 25 g (1 oz) anchovy fillets, drained
  • 1 tablespoon capers, rinsed and drained
  • 1 teaspoon chopped thyme
  • 3 tablespoons lemon juice
  • 4 tablespoons extra virgin olive oil
  • 16 slices of chorizo
  • Toast the bread under a preheated hot grill for 2–3 minutes on each side.
  • Meanwhile, place the garlic, olives, anchovies, capers, thyme and lemon juice in a food processor or blender and blitz until combined. With the motor still running, slowly pour in the oil through the feed tube until the mixture forms a paste.
  • Top each slice of toast with 2 slices of chorizo, then spoon the olive tapenade on top.
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