Pat Mozersky came up with this recipe to highlight Olive Oil. We all know how healthy it is – and it’s so delicious. Try this appetizer from Pat.
Green Olive Pesto
In a food processor, combine the olives, onion, pine nuts and garlic and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand 1/2 hour before using. Makes about 2 3/4 cups.
Smoked Salmon Tartare
Fold together salmon, shallots, chives and oils. Season with salt and pepper.
Crostini
8 (1/4-inch thick) slices of baguette, toasted in a 400°F. oven for 2 minutes
To Assemble:
Spread each piece of toasted bread with about 2 teaspoons of pesto, then top with 2 heaping tablespoons of salmon mixture. Additional finely sliced chives for garnish. Drizzle a few drops of oil over top.
Makes 8 Appetizers
Ingredients
Green Olive Pesto
- 2 cups large or jumbo olives, such as ascolane, pitted
- 1/4 cup coarsely chopped red onion
- 1/4 cup pine cuts
- 1 clove garlic, sliced
- 1/2 cup extra-virgin olive oil
Smoked Salmon Tartare
- 12 ounces smoked salmon, cut into1/4-inch dice
- 1 tablespoon minced shallots
- 1 tablespoon minced chives
- 2 tablespoons extra-virgin olive oil (your best quality), plus more for drizzling
- 1 teaspoon truffle oil (optional)
- Salt and black pepper, to taste