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Mediterranean Olive and Blue Cheese Canapé
Portions:
6
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Equipment
Food processor
Ingredients
▢
1
cup
pitted black olives
preferably cured Spanish olives
▢
2
garlic cloves
minced
▢
¼
cup
pine nuts
lightly toasted
▢
3
tablespoons
extra-virgin olive oil
▢
½
pound
blue cheese
such as Cabrales, Roquefort, or Gorgonzola, crumbled
▢
12
slices
of baguette
1/4-inch thick, toasted
▢
Coarsely chopped pitted black olives
for garnish
▢
Fresh basil leaves
for garnish
Instructions
In a food processor, combine the pitted black olives, minced garlic cloves, toasted pine nuts, and extra-virgin olive oil.
Pulse until the mixture turns into a coarse paste.
Adjust the consistency as desired.
Spread a thin layer of the olive paste on each toasted baguette slice.
Sprinkle the crumbled blue cheese generously over the olive paste.
Top each canapé with a few pieces of coarsely chopped black olives for added texture and flavor.
Optionally, garnish with fresh basil leaves for an appealing presentation.
Notes / Tips / Wine Advice:
Serve the canapés at room temperature as a delectable appetizer or part of a tapas selection.
Nutritional Information
Calories:
250
kcal
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Course
Sandwiches
Cuisine
Spain
Diets
Vegetarian