Provençal tapenade on fried rosemary bread
1 baguette
1 sprig rosemary
100 ml olive oil
1 sprig parsley
For the tapenade:
200 g pitted black olives
2 tablespoons capers
3 salted Ortiz Anchovy fillets
2 small garlic cloves
80 ml olive oil
The magic of bruschettas: An Italian specialty that makes great appetizers. Slice the bread thickly and flavor as desired (garlic, paprika, rosemary, herbes de Provence, etc.), then drizzle with olive oil and toast in the oven or fry in oil. Finally, serve with your favorite Ortiz products.
FOR THE TAPENADE
Leave the salted Ortiz Anchovies to soak for a few minutes in cold water and clean them under running water, removing the central bone and the dorsal fin. Place in a blender with the olives, capers, garlic cloves (peeled and without the central germ), and the oil. Blend until you achieve a thick paste.
FOR THE ROSEMARY OIL
Heat 100 ml oil in a frying pan without letting it smoke. Remove the pan from the heat and let the oil cool down so that it is well flavored.
TO FINISH
Heat the oil again without the sprig of rosemary, cut the bread on the bias into eight slices and fry them in batches in the hot oil to lightly brown them on both sides. Let them drain on a paper towel. Spread each slice with a spoonful of tapenade, sprinkle with chopped parsley and serve immediately.
Do you know what umami is?
Umami is a Japanese word used to define what is known as the “fifth flavor,” in addition to the basic flavors of sweet, acidic, bitter and salty. It literally means delicious flavor since its origin is the union of umai, meaning “delicious” and mi, meaning “flavor.”
Anchovies
