Crostini - toasted white bread with olive paste
150 g black olives (without stone)
2 pickled anchovy fillets
4 garlic cloves (peeled)
1 tablespoon capers
Rosemary and sage to taste (fresh or dried)
about 100 ml of olive oil
Salt pepper
1 teaspoon lemon juice
that's how it works:
Finely chop anchovy fillets, finely puree with olives, herbs, garlic and capers (food processor!). Slowly add olive oil to the running machine until a creamy paste is formed. Season with salt, pepper and lemon juice.
Toast white bread or toast in the oven and spread with the paste.
