Pan con Tomate with Gordal Olives
Ingredients:
½ cup (125 ml) Gordal olives, chopped
12 slices of crusty bread
⅓ cup (80 ml) olive oil
3 garlic cloves
2 tomatoes, diced
2 tbsp (30 ml) fresh parsley, chopped
Ground pepper to taste
Preparation:
1
Brush bread with olive oil. In a skillet, cook croutons over medium-low heat for 3 to 4 minutes per side until golden brown.
2
On a work surface, rub garlic cloves on bread slices. Top with tomatoes.
3
In a bowl, mix chopped olives, parsley, pepper, and a drizzle of olive oil. Top prepared bread slices with mixture and serve.
Buen provecho!
CategoryGreen Gordal olives
Ingredients
½ cup (125 ml) Gordal olives, chopped
12 slices of crusty bread
⅓ cup (80 ml) olive oil
3 garlic cloves
2 tomatoes, diced
2 tbsp (30 ml) fresh parsley, chopped
Ground pepper to taste
Directions
1
Brush bread with olive oil. In a skillet, cook croutons over medium-low heat for 3 to 4 minutes per side until golden brown.
2
On a work surface, rub garlic cloves on bread slices. Top with tomatoes.
3
In a bowl, mix chopped olives, parsley, pepper, and a drizzle of olive oil. Top prepared bread slices with mixture and serve.
Buen provecho!