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Bocadillo is the Spanish word for sandwich. Every time I eat one, I'm taken back to my childhood spending time with my beautiful Spanish family, going on picnics in the most beautiful places.
Here's my recipe for olive tapenade: 1 cup pitted kalamata olives juice 1 lemon 2 tbsp olive oil 2 tbsp parsley, chopped 1/2 garlic clove, roughly chopped 1 tbsp chives, chopped Whack it all in a food processor and process it to the desired consistency. Chop your sour dough rye into sections and fill it with jamon, brie, sundried tomatoes, olive tapenade and some sorrel leaves.
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