This olive and tomato pate is the result of a number of trials to find a good vegetarian pâté to add to our recipes.
Memories of holidays in Spain drove the research.
This version is the result of a number of trials, some of which are best forgotten. It can be served in a number of ways but this suggestion makes a good tapas.
The pate has enough flavour to be served with wholemeal bread or savoury biscuits.
As an alternative, why not try serving small heaps of the pate on squares of toasted bread, more in the style of a canape that a real tapas but just as tasty.
To make 4 servings:
100g Black Olives
50g Sun-dried Tomatoes
10ml Capers, drained
30ml Olive Oil
2 cloves Garlic
Salt to taste
4 thick slices of crusty bread
40ml Olive Oil, for the bread
1 small fresh Tomato to garnish
Around 280 kcal per serving
Put the olives, tomatoes, capers and garlic in a blender or food processor and blend until smooth. With the blender still running add the olive oil slowly until you get a nice spreadable consistency. Add salt to your own taste, it may need more than you expect.
Drizzle olive oil on the bread slices and grill both sides until lightly browned. Spread on the pate and garnish with slices of fresh tomato.
Why not try making up a platter of different vegetarian tapas?