Tapenade, Mozzarella, Tomato and Pesto Pots
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(0 votes)
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)
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
