- 4 slices baguette
- 2 tablespoons Olive Oil with Garlic
- 1 tomato
- 8 Aceitunas Rellenas con Ajos (olives stuffed with garlic)
- 1 egg white
- 3 tablespoons breadcrumbs
- 3 tablespoons flour
- Extra Virgin Olive Oil
- Salt and Pepper
- Preheat a grill pan to high heat. Drizzle baguette slices with 1 tablespoon oil. Place on grill and cook oil side down until grill lines are visible. Cut the tomato in half and rub cut side over grilled baguettes.
- Remove seeds from tomato halves and cut into small dice. Season with salt and pepper. Spread over baguettes.
- Heat the Bake & Fry Olive oil to 350˚F. Whisk the egg white until frothy. Add olives to coat.
- Combine the breadcrumbs and flour in a shallow bowl. Transfer the egg-dipped olives to the breadcrumb mixture and coat evenly.
- Fry olives in batches until they have a nice brown, crispy layer, approximately 45 seconds, cut in half and arrange on top of diced tomatoes.
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