Toasted baguette slices served with olive spread.
Preparation Time : 11-15 minutes
Cooking time : 21-25 minutes
Servings : 4
Black olives sliced- 1 bottle
Green olives sliced- 1 bottle
French bread 1
Extra virgin olive oil- 4 tablespoons
Prunes roughly chopped- 10-12
Pickled jalapenos sliced- 2
Onions chopped- 2 medium
Balsamic vinegar- 3 tablespoons
Garlic- 5-6 cloves
Hung yogurt- 2 tablespoons
Salt to taste
Fresh parsley – a few sprigs
Heat 4 tbsps extra virgin olive oil in a non stick pan. Drain black and green olives and place them in a bowl. Add prunes and pickled jalapenos and mix.
Add onions to the pan and saute for 2-3 minutes. Put the olive-prune mixture into a mixer jar. Add balsamic vinegar and grind. Add ¼ cup extra virgin olive oil and continue to grind to a coarse mixture.
Crush garlic cloves and add to the onions and saute till golden. Switch off heat and add ground olive-prune mixture and mix well.
Diagonally slice a baguette and toast in a non stick pan. Drizzle a little extra virgin olive oil over the bread and toast, turning sides, till both sides are a light golden.
Place hung yogurt in a bowl, add 2 tbsps of the olive mixture, salt and mix well. Spread the olive-prune mixture on some of the toasts and the hung yogurt-olive-prune mixture over some others. Garnish them with small sprigs of parsley and serve.
(All information from Sanjeev Kapoor)