ZILDAS is a snack before dinner: truly good olives and chants on a stick, with any number of differences, such as artichoke, sun -dried tomatoes, parts of cheese … Brett in GlasgowIt was beyond the wonderful, and it rose from the toast fats and homemade green peppers with perelló filled and spoiled. Inspired by this, you made green pepper covered with lemon and tainade artichoke for hot Focaccia, covered with the same excellent olives and best inchiha.
Gilda in the vehicles
I do not usually specify the brands in my recipes, but when there are very few ingredients, it is really worth getting the recommended below as a treatment. They are very rich, so a few of them have a long way.
Preparatory 15 minutes
Cook 20 minutes
Serving 6 as a start Or eat a snack
250g Focaccia
125g jarred artichoke In olive oil (Disclosed weight), in addition to 25 ml oil from the jar
1 Black sea salt chips
lemonade
1-2 Great green pepperDepending on your tolerance with heat
150 grams of canned green olive (Disclosed weight; from the tin 350 grams) – I love Pirlo
1-2 47½g boxes Anchiah in oil (27 g of weight drain) – I love Ortiz
Heat the oven to 200 ° C (180 ° C)/390 F/GAS 6. If Focaccia is partially baked, cook it according to the package instructions. Once you cool enough to deal with, cut the Focaccia into pieces x 7 cm x 7 cm x 1 cm (long and mainly exposed enough to hold two slices of olives, as in the picture). Put the Focaccia pieces on the baking tray and bake for 15-20 minutes, even clear.
Meanwhile, there were approximately artichokes, olive oil from the jar, salt, lemon juice and pepper in a high -speed mixer or a food processor to make a rough dough, instead of a soft shell.
Drain and cut the olives in two halves, and open the inscription boxes. Once CROUTONS is ready, spread it immediately using Turichoke Tainade, then arrange two halves of olives and half a piece of anchisa on top. Leave to cool for five minutes, then serve warmth with drinks.
