Black Olive Pâté with Bruschetta
Ready in: Under 15 Mins
Ingredients:[hd]for the pâté[/hd]
200g pitted black olives
1 garlic clove, crushed
6-7 capers, drained
5 tbsp Filippo Berio Extra Virgin Olive Oil
3 tbsp chopped fresh flat leaf parsley
salt and freshly ground black pepper
[hd]for the bruschetta[/hd]
loaf of ciabatta bread
6 tbsp more olive oil
1/2 garlic clove
- Place 5 tbsp of the olive oil plus the rest of the pâté ingredients together in a food processor and whizz until it is almost smooth. Taste and adjust the seasoning as necessary. Spoon into a small bowl.
- To make the bruschetta, lay 12 thin slices of the ciabatta bread in a single layer on a baking sheet. Drizzle over 6 tbsp Filippo Berio Extra Virgin Olive Oil and bake at 200C/400F/Gas 6 for about five minutes, turning once until golden on both sides. Rub the garlic clove all over the crisp bread and serve warm with the pâté.