Sundried Tomato, Olive, and Caper Crostini
I wanted to make my girlfriend a few different crostini as a starter a while ago, but since I always make mushroom crostini and bruschetta I felt like experimenting with something new. Came up with this; not very elaborate, but delicious anyway. Its also a great way to add some variety – 3 different kinds of crostini can look pretty impressive as a starter and won’t take you very long to make.
Ingredients (makes a bunch)
- 200g pitted kalamata olives (or other black olives)
- 300g sundried tomatoes
- 2 tbsp capers
- 3 tbsp olive oil
- 3 cloves of garlic
- 2 tbsp nutritional yeast
- 1 baguette
Preparation (10 minutes)
Put everything into the blender and blend until it becomes a thick paste. Slice the baguette and toast the slices. Spread a generous spoonful of the paste on each slice. Literally that simple. Enjoy!