A Spanish Green Olive SpreadGOYA® Fancy Pimientos and GOYA® Green Olives combine to create a bright and flavorful spread that showcases the quality Spanish ingredients in all of their glory. Here, the olive dip adorns toasts to create a Spanish-style bruschetta, perfect for serving at your next tapas party or as a festive appetizer.
Prep time: 10 min.
Total time: 20 min.
¼ cup, plus 2 tbsp. GOYA® Extra Virgin Olive Oil
1 jar (6.5 oz.) GOYA® Fancy Sliced Pimientos, drained
1 jar (3.75 oz.) GOYA® Manzanilla Olives Stuffed with Minced Pimientos,
1 tbsp. GOYA® Capers
1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1 tbsp. finely chopped fresh cilantro
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1 (5 oz.) baguette, cut into ½” slices
Fresh cilantro sprigs (optional)
|1.||In bowl of food processor, combine 2 tbsp. olive oil, pimientos, olives, capers and garlic. Pulse 10 times, or until ingredients mix and develop a chunky consistency. Transfer tapenade to bowl; stir in cilantro and season with adobo. Cover bowl; set in refrigerator until ready to use. (Note: tapenade mixture can be stored, covered, for up to 3 days).|
|2.||To toast bread, heat 2 tbsp.oil in large sauté pan over medium-high heat. Add bread to pan. Toast until golden brown and crisp on both sides, flipping once, 3-4 minutes, adding oil in 1 tbsp. measure when pan becomes dry.|
|3.||To serve, arrange toast on plate. Evenly divide tapenade over toasts. Garnish with cilantro, if desired.|
More ways with tapenade!
This flavorful pimiento and olive spread can go beyond the toast! Stir into your favorite cooked pasta, use it to top freshly-cooked poultry or fish, smear it onto your sandwiches or pair it with hard cheese to make a gourmet platter.