Toast with bell pepper and olives
(45 pcs)
(or 5 slices sandwich bread)
10 black (kalamata) olives
2 tablespoons parsley
3 tablespoons olive oil extra vierge
1 tablespoon red wine vinegar
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© Janneke's Recipe pages - recipe tapas, party food
How to prepare:
Dip each piece of toast quickly in cold water or toast crustless sandwich bread and cut each slice in 9 squares.
Place on a plate.
Cut the roasted bell pepper in strips, quarter the olives and mix with the chopped parsley. Divide the mixture over the toast.
Season with pepper and salt.
Mix the olive oil and red wine vinegar well and sprinkle the toast.
First published: April 12, 2003, Netherlands
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