Olive Paste and Blue Cheese Canapé
Olive Paste and Blue Cheese Canapé
Canapé de Pasta de Aceituna Negra y Queso Cabrales
This delightful canapé originated in Asturias, the northern region of Spain where Cabrales cheese is produced. The paste made from black olives, garlic, and crunchy pine nuts is the perfect complement to the strong flavor of this cheese. For the black olives to impart the correct flavor, they must be cured.
Ingrediënten
Makes 12 tapas
- ¼ pound pitted black olives preferably Spanish
- 1 large garlic clove mashed in a garlic press or mortar
- 2 tablespoons pine nuts
- 3 tablespoons extra-virgin olive oil
- ¼ to ½ pound blue cheese such as Cabrales, Roquefort, or Gorgonzola, crumbled
- 12 1/4-inch slices of long-loaf (baguette) bread
- Pitted black olives coarsely chopped, for garnish
Instructies
- Place the 1/4 pound of olives, garlic, pine nuts, and olive oil in a food processor.
- Process the mixture until it’s as finely chopped as possible.
- This can be prepared ahead of time.
- Spread a thin layer of the olive paste on each bread slice.
- Sprinkle the crumbled blue cheese on top and garnish with the coarsely chopped black olives.
Notes / Tips / Wine Advice:
Serve your Olive Paste and Blue Cheese Canapé at room temperature and savor the delightful combination of flavors.
This canapé is a true treat for the taste buds, combining the earthiness of olives and the boldness of blue cheese. It’s a fantastic addition to your tapas spread, and your guests will love the unique pairing of flavors.
