When I was dieting, snacking was one of the first things I was missing. Of course, you could snack on some fruits but what about the good old salty snacks. For the first time I went to the biggest turkish-market in Vienna, with lots of great snack ideas but that legendary olive paste with those crunchy bread chips never left my mind.
"You can leave away the garlic, if you don't want to have a garlic breath, but trust me your missing out on a really amazing taste "
Useful ingredient information:
The best is to use a standard baguette, not a Rusticana or anything special. As it will be more difficult to cut them. The Baguette is best to cut if you leave it out in the air for one night so that it's slightly hard on the outside. If you have an electric knife then you can skip this step.
For this recipe, I recommend plain black olives. If you buy Kalamata olives then don't add any salt as they are salty enough.
80g unsalted butter
1 hand full of fresh parsley
2 cloves of garlic
pinch of salt
1 tsp of smoked paprika powder
5 tbsp olive oil
1 clove of garlic
Let's start cooking:
For the bread, chips mince garlic and parsley as fine as possible
In a microwave or in a water bath fully melt the butter add the garlic, parsley, salt and smoked paprika powder in stir thoroughly
Now cut your baguette as thinly as possible about 5 mm and place them on a baking sheet
Brush with a spoon on a cooking brush the butter mixture over the sliced baguette
Place in the oven for 10-15 minutes at 180°C
They should be brown on all sides, it isn't necessary to flip them
You can eat the chips warm but I would recommend to let them cool so that the taste is even more intensive
Continuing with the olive tapenade
In a blender add in the olives and garlic but slice the garlic so that it will blend more easily
While blending slowly add in the olive oil
You don't want to blend it too long or it won't be a paste but a smoothie at the end
Serve to a movie or evening snack