GOYA® Fancy Pimientos and GOYA® Green Olives combine to create a bright and flavorful spread that showcases the quality Spanish ingredients in all of their glory. Here, the olive dip adorns toasts to create a Spanish-style bruschetta, perfect for serving at your next tapas party or as a festive appetizer.
Recipe courtesy of GOYA
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Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
8 servings

Ingredients

Directions

In bowl of food processor, combine 2 tbsp. olive oil, pimientos, olives, capers and garlic. Pulse 10 times, or until ingredients mix and develop a chunky consistency. Transfer tapenade to bowl; stir in cilantro and season with adobo. Cover bowl; set in refrigerator until ready to use. (Note: tapenade mixture can be stored, covered, for up to 3 days). 

To toast bread, heat 2 tbsp.oil in large saute pan over medium-high heat. Add bread to pan. Toast until golden brown and crisp on both sides, flipping once, 3-4 minutes, adding oil in 1 tbsp. measure when pan becomes dry. 

To serve, arrange toast on plate. Evenly divide tapenade over toasts. Garnish with cilantro, if desired.

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