SUMMER BRUSCHETTA WITH GREEN OLIVES
LIST OF INGREDIENTS :
4 slices of whole-grain bread, 1 red pepper, 1 tomato, 1 shallot, 2 cloves garlic, 1 tablespoon olive oil, Herbes de Provence, cumin, poppy seeds, 1 container of pitted plain green olives, 4 slices of round chèvre cheese, 4 teaspoons of garlic cheese (such as Boursin)
THE RECIPE'S STEPS :
- Heat oven to 200°C. Wash pepper, remove seeds and white membrane and chop. Wash and chop the tomato and shallot.
- Put olive oil, garlic, pepper, tomato and shallot in a pan. Cook on low heat for 8 minutes. Purée the mixture (alternatively, you can leave the vegetables in pieces by not puréeing).
- Spread 1 teaspoon of garlic cheese on the toast. Add 1 tablespoon of pepper-tomato-shallot purée (or mixture). Add 1 slice of chèvre cheese. Garnish with green olives on top. Sprinkle with Herbes de Provence, cumin, and poppy seeds. Season with salt and pepper. Place in the oven for 10 minutes.