Quick and simple Christmas canape of tapenade and roasted peppers
300 g of kalamata olives
A jar of roasted peppers or if you choose to make your own, pop some yellow and red peppers in a 200º C oven drizzle with olive oil and a bit of salt. Let them cook for 30 minutes, until they are charcoaled. Remove the charcoal skin.
2 cloves of garlic crushed
A good pinch of fresh thyme
The juice of half a lemon
Your favourite bread cut into small pieces and toasted
2 table spoons of olive oil
In a food processor add the olives, thyme, garlic and olive oil and mix until you have a paste. That delicious paste is called “tapenade”
Pour the mixture into a jar, add the lemon juice and mix. If you are no using it straight away, this tapenade will keep for a good week or two in the fridge. Pour some olive oil to cover the top of your paste, this will help to keep it longer.
Now to make the canape, spread a bit of your tapenade onto your toast (I personally use ciabatta, but any bread will do) then add some strings of pepper on top and drizzle your canapes with a bit of olive oil.
Tip: when you are mixing everything in the food processor add a tin of anchovies and that will give you an “anchoiaide” it’s delicious too
P.S. if you are not using kalamata olives try to use some good quality ones for this recipe, it does make a difference in taste. There are plenty of good delis in Cambridge to get them from such as Burwash and Balzanos or even your local supermarket.