EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
The olive cream is a tasty preparation to be used in different ways, and especially for appetizers and entrèes.
It’s really quick and easy to make.
You can spread it on bread croutons with the addition of a slice of cheese.
For the vegan version, simply omit the slice of cheese or you can replace it with a soy cheese.
Ingredients for 4 people: 200 g black olives – 1 clove of garlic – 1 anchovy fillet – 1 pinch of salt – 35 ml of extra virgin olive oil + the necessary to cover the cream For the croutons: 4 tablespoons of olive cream – 150 g of creamy cheese – 4 slices of bread
First remove the core and clean the anchovy fillet.
Transfer the pitted olives and the anchovy in the blender together with the clove of garlic and a pinch of salt and begin to blend. While smoothing the olives, add the extra virgin olive oil to the top.
Leave the blender in action until you have obtained a smooth and homogeneous cream, which you transfer in a jar and cover with a drizzle of oil.
Cut four thick slices of bread and toast them in the oven, using the grill function. Once ready, spread on it a generous spoonful of cream cheese and a spoonful of olive cream.
The croutons are ready to be served!
Enjoy your meal!