Olives Breadsticks
Persons
8
Preparation time
Difficulty
Cost
Recipe created by :
a chef, member of the BBCC
Moments of consumption :
Aperitif
Dinner
Breakfast
Brunch
Snack
Lunch
Recipe made with :
List of ingredients
- 1 x 2 Olives and Rosemary B’Break
- 70 g sun-dried tomatoes in oil
- 1 teaspoon of almonds or pine nuts
- 2 teaspoon olive oil
- 1/4 garlic clove
- 4 small fresh basil leaves
- Pepper
Preparation steps
- Defrost then cut the B’Break into sticks.
- Bake in a fan oven at 200°C for 3 minutes.
- Drain the dried tomatoes. Mix together the tomatoes, garlic, almonds, olive oil and a little pepper.
- Put a spoonful of tapenade in the bottom of each mini glass.
- Put a B’Break stick in the glasses and decorate with a small fresh basil leaf.
- Keep chilled until serving.
- Serve at room temperature.