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Ingredients
1 Sheet of short crust pastry
50g of Sliced Kalamata Olives
50g Artichoke Hearts
50g Fire Roasted Piquillo Peppers
Anchovies
Fusion Tomato Tapenade
Method
Place pastry on some baking paper on a baking tray.
Pierce pastry with a fork and cut in half lengthwise.
Cover with fusion tomato tapenade.
Arrange in alternating lines the olives, artichokes, peppers and anchovies.
Bake in hot oven at 250C for 7–10 minutes of until it’s crispy.
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