Tapenade, Mozzarella, Tomato and Pesto Pots

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Tapenade, Mozzarella, Tomato and Pesto Pots
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation

Ingredients

for
4
For the tapenade
1 cup black Olives (stoned)
1 lemon (juiced)
2 Tbsps Caper (drained)
5 Anchovy fillet
½ bunch flat-leaf parsley
olive oil
For the verrines
2 balls Buffalo mozzarella (halved)
4 slices tomatoes
4 Tbsps Pesto
Chives (to garnish)
How healthy are the main ingredients?
Olivetomatoparsleylemonolive oilChives

Preparation steps

1.
Make the tapenade by pureeing the ingredients in a food processor, drizzling in enough olive oil to make a thick paste. Taste and adjust the seasoning accordingly. Any leftover can be kept sealed in the refrigerator.
2.
Spoon a layer of tapenade into the bottom of four glasses. Top with the mozzarella and tomato.
3.
Finish each one with a thin layer of pesto and a couple of chives to decorate