Preview

Crostini rubbed with black olive tapenade and grilled vegetable salad

Vegetables and Fruits, Salted, Végétarien, Brunch, BBQ

A country style toast spread with kalamata olives and garnished with a mediteranean style vegetable salad.

Ingredients

Recipe for 12 Tapas

Bread

4 Slice(s)
Country bread

Tapenade

0.50 Cup(s)
Pitted kalamata olives
1 Clove(s)
Garlic
1 Tbsp
Capers

Vegetables

0.50 Unit(s)
Red onion
0.50 Unit(s)
Fennel
1 Unit(s)
Zucchini
1 Unit(s)
Red pepper
2 Sprig(s)
Parsley
  • Salt and pepper
  • Olive oil

Preparation time: 45 min

Preheat your barbecue at 500 °F

  • Preparation

    Pit the olives.  Cut all the vegetables into equal sized sticks.  Chop the parsley.

  • Toast

    Drizzle the bread slices with olive oil and sprinkle with salt and pepper.  Grill them on your BBQ until nice and toasted.

  • Tapenade

    Remove the germ from the garlic clove.  With the help of a food processor, mince all of the ingredients for the tapenade.  Add olive oil until you reach the desired consistency.

  • Vegetables

    Drizzle the vegetables with olive oil and place them in a perforated dish.  Place them on a pre heated barbecue and grill for roughly 10 minutes.  Season with salt and pepper to taste.  Add the parsley at the last minute before serving.

You can add anchovies if you like them

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85.00$ / pers.

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  • Marinated lamb chops with garlic and balsamic vinegar, candied lemon tabouleh and asparagus brushetta
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Tuesday, 06 August18:00 à 21:00
Québec
85.00$ / pers.

CUISINE DU MONDE

Journey to the heart of Mediterranean cuisine

  • Squid with olive oil, dried tomatoes, cucumber and Greek yogurt
  • Crostini rubbed with black olive tapenade and grilled vegetable salad
  • Marinated lamb chops with garlic and balsamic vinegar, candied lemon tabouleh and asparagus brushetta
  • Panna cotta with honey and citrus sugments, sesame tuile
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