Black Olive Pâté with Bruschetta

Name: Black Olive Pâté with Bruschetta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: [hd]for the pâté[/hd]; 200g pitted black olives; 1 garlic clove, crushed; 6-7 capers, drained; 5 tbsp Filippo Berio Extra Virgin Olive Oil; 3 tbsp chopped fresh flat leaf parsley; salt and freshly ground black pepper; [hd]for the bruschetta[/hd]; loaf of ciabatta bread; 6 tbsp more olive oil; 1/2 garlic clove

Serves: 4

Ready in: Under 15 Mins

Black Olive Pâté with Bruschetta Recipe: Veggie

Ingredients
Method

Ingredients:

[hd]for the pâté[/hd]
200g pitted black olives
1 garlic clove, crushed
6-7 capers, drained
5 tbsp Filippo Berio Extra Virgin Olive Oil
3 tbsp chopped fresh flat leaf parsley
salt and freshly ground black pepper
[hd]for the bruschetta[/hd]
loaf of ciabatta bread
6 tbsp more olive oil
1/2 garlic clove

method:

Place 5 tbsp of the olive oil plus the rest of the pâté ingredients together in a food processor and whizz until it is almost smooth. Taste and adjust the seasoning as necessary. Spoon into a small bowl.
To make the bruschetta, lay 12 thin slices of the ciabatta bread in a single layer on a baking sheet. Drizzle over 6 tbsp Filippo Berio Extra Virgin Olive Oil and bake at 200C/400F/Gas 6 for about five minutes, turning once until golden on both sides. Rub the garlic clove all over the crisp bread and serve warm with the pâté.

Print Recipe www.filippoberio.co.uk