Tapenade, Mozzarella, Tomato and Pesto Pots
- 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
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.
Spoon a layer of tapenade into the bottom of four glasses. Top with the mozzarella and tomato.
Finish each one with a thin layer of pesto and a couple of chives to decorate