Toast trilogy with olives
Because in the variety is the taste, here you have three different tostas with which you will conquer the most demanding palates. And they all have something in common: our European olives!
Ingredients 4 people
Prep Time: 30 minutes
• 2/3 cup olives stuffed with Pimiento
• 2/3 cup Manzanilla pitted olives
• 2/3 cup Queen pitted olives
• ½ baguette bread loaf
• ½ cereal bread loaf
• ½ seed bread loaf
• 2/3 cup cream cheese
• 3 Piquillo peppers or similar
• 2 pear tomato
• 1 avocado
• 2/3 cup smoked salmon
• 2/3 cup Serrano ham
• 1 tbsp. chopped chives
• 2 sprigs of dill
• Extra virgin olive oil
DirectionsStep 1: Chop the three varieties of olives into slices and leave some whole of them to decorate.
Step 2: Cut the bread in bevel and bake for 4 minutes at 355º until golden brown.
Step 3: Grate the tomato and reserve. Also peel and grind the avocado and reserve.
Step 4: Make 3 units of toast types. The first 3 units are made with a base of baguette bread and cream cheese spread on top, put the peppers cut into strips and finish with our chopped and whole olives stuffed with peppers.
Step 5: The second variety of toast are made with 3 units of cereal bread spread with a bit of grated tomato and seasoned with olive oil and salt. Put some slices of ham and sliced and pitted Manzanilla olives and sprinkle some chopped chives.
Step 6: The last variety is made with the seed bread by putting some slices of salmon on top. Then put a little ground avocado and seasoned with olive oil and salt. Finish with sliced and whole Queen olives and a few leaves of dill.
Step 7: Serve the toasts in some trays or tables.