Crostini with Olive Paste

Ingredients

• 1 baguette
• 2 anchovy fillets
• 1 tbsp capers
• 150 g black olives (pitted)
• 1 dried peperoncino
• 2 tbsp cognac
• 1 Garlic clove
• 1 tsp Honey
• 2 tbsp olive oil
• 1 tbsp freshly chopped oregano
• 2 tbsp freshly chopped parsley
• Salt
• Pepper (freshly ground)
• a splash of lemon juice

Instructions

1. 1.

   Preheat the oven to 220°C with both top and bottom heat.

2. 2.

   Cut the baguette into about 1 cm thick slices and place them on a baking rack. Bake in the oven for approximately 5 minutes until golden brown.

3. 3.

   Pat the anchovy fillets dry. Combine them with the capers, olives, dried peperoncino, cognac, and the peeled garlic clove in a blender. Add honey and blend into a fine paste, gradually incorporating olive oil until a spreadable cream forms. Mix in the herbs and season with salt, pepper, and lemon juice.

4. 4.

   Remove the toasted bread from the oven and serve immediately with the paste while still hot and crisp.