, 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)
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.
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.