ROASTED VEGETABLE TAPAS WITH OLIVE SAUCE
SAUCE:
½ cup pitted black olives 60ml olive oil
½ clove garlic
½ tsp thyme
1 tbsp chopped parsley 1 tsp lemon juice 1 tbsp water VEGETABLES: 1 onion
1 red capsicum 1 tomato
1 small aubergine 3 tbsp olive oil salt TO FINISH:
18 slices sourdough baguette, toasted 6 basil leaves
12 white anchovies
6 thin slices manchego cheese
6 small slices jamón (dry-cured
Spanish ham) extra virgin olive oil for drizzling
Process all the sauce ingredients until smooth. Set aside or tip into a small jar.
Preheat the oven to 200°C.
Cut the vegetables into quarters and place in a roasting pan. Drizzle with the oil and season with salt. Roast until softened and the skins are slightly charred (use a barbecue, if possible). Peel the vegetables, discard the skins and chop into generous pieces. Toss the vegetables together.
To finish, spread a teaspoon of olive sauce on each slice of baguette, then top with a spoonful of roasted vegetables. Top 6 of the slices with basil and 2 anchovies, another 6 with cheese and the remainder with jamón. Drizzle with oil and secure with a toothpick, if necessary.
Makes 18 tapas.
Wine match: fruity red wine.