An excellent idea for a quick dinner is to prepare some tostas with escalivada (roasted peppers and aubergines), anchovies and a tapenade made with olives crushed with oil and garlic.
Learn more: Roasted Pumpkin Curry Soup
People:4 Time:60 min Calories:252 Cal
- 12 small homemade bread slices
- 12 anchovies
- 2 red peppers
- 2 aubergines
- 250 g Arbequina olives
- 30 g olive oil
- 1 clove of garlic
- fresh parsley
Season: All year
Technique: Mixed media
Plate Type: Single Plate
Price: € € €
HOW TO MAKE ROAST BEEF AND ANCHOVIES
Wash the peppers and eggplants. Remove the stems. Remove the seeds from the peppers and give the eggplant a few pricks. Bake at 180 ° for 1 hour in a pan covered with parchment paper.
Check that they are well roasted. If necessary, grill them for another 15 to 30 minutes. Let them cool, peel the peppers and cut them into long strips.
Make a tapenade by pitting the olives. Peel the garlic clove and remove the germ. Blend the olives with the oil and garlic until smooth. Toast the bread slices in the toaster.
Assemble the toasts. Put a layer of pepper and aubergine, distribute the anchovies and draw a line of tapenade on each one.
Decorate with some chopped parsley leaves and some whole. Serve by sprinkling pepper and a little olive oil.
Also, roast 1 onion in the oven and add some feathers to each toast.