Tapenade Crumpets
Not for the faint taste-budded
Not for the faint taste-budded!
This works as a lovely robust foil to some of our fresher bruschetta-crumpets.
| Preparation: 5 minutes | Serves: 4 crumpets |
| Cooking: 5 minutes | Unbuttered crumpets |
| Ingredients | Quantity (metric) | Quantity (imperial) |
|---|---|---|
| Olives of your choosing (pitted and chopped) | 125 g | 4.4 oz |
| Anchovy fillets (chopped) | 3 | 3 |
| Salted capers | 1.5 tbsp | 1.5 tbsp |
| Extra virgin olive oil | 3 tbsp | 3 tbsp |
| Juice of lemons | 0.5 | 0.5 |
| Flat-leaf parsley (finely chopped) | 1.5 tbsp | 1.5 tbsp |
| Salt and pepper | Plenty | Plenty |
| Garlic clove | 1 | 1 |
METHOD
- Rinse the salt off the capers, and finely chop half of the garlic clove.
- Mix together with the olives and anchovy fillets, and bash to make a paste, using a pestle and mortar.
- Add 1 tbsp of the olive oil, the lemon juice, parsley and salt and pepper, and mix well.
- Rub the inside of the other half of the garlic clove onto the tops of the crumpets while still warm.
- Drizzle over the remaining olive oil.
- Add the tapenade. Start munchin'.
The topping
The crumpets
Olive / anchovy / caper
