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Next RecipeGoya Paella
GOYA® Fancy Pimientos and GOYA® Green Olives combine to create a bright and flavorful spread that showcases the quality Spanish ingredients in all of their glory. Here, the olive dip adorns toasts to create a Spanish-style bruschetta, perfect for serving at your next tapas party or as a festive appetizer.
, plus 2 tbsp. GOYA® Extra Virgin Olive Oil
1 jar (6.5 oz.)
GOYA® Fancy Sliced Pimientos, drained
1 jar (3.75 oz.)
GOYA® Manzanilla Olives Stuffed with Minced Pimientos, drained
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
finely chopped fresh cilantro
1 (5 oz.)
baguette, cut into ½” slices
Fresh cilantro springs (optional)
In bowl of food processor, combine 2 tbsp. olive oil, pimientos, olives, capers and garlic. Pulse 10 times, or until ingredients mix and develop a chunky consistency. Transfer tapenade to bowl; stir in cilantro and season with adobo. Cover bowl; set in refrigerator until ready to use. (Note: tapenade mixture can be stored, covered, for up to 3 days).
To toast bread, heat 2 tbsp.oil in large sauté pan over medium-high heat. Add bread to pan. Toast until golden brown and crisp on both sides, flipping once, 3-4 minutes, adding oil in 1 tbsp. measure when pan becomes dry.
To serve, arrange toast on plate. Evenly divide tapenade over toasts. Garnish with cilantro, if desired.
This flavorful pimiento and olive spread can go beyond the toast! Stir into your favorite cooked pasta, use it to top freshly-cooked poultry or fish, smear it onto your sandwiches or pair it with hard cheese to make a gourmet platter.
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