Carrot and Olive Crostini

 

Ingredients

 

Serve 4-6

• 3 large carrots, peeled and chopped

• 1 cup/100 g pitted and chopped black olives

• 2 tbsp extra-virgin olive oil

• salt and freshly ground black pepper to taste

• sliced fir textured bread, to serve

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Method:

1. Process the carrots and olives in a food processor or blender until smooth.

2. Add the oil and season with salt and pepper. Taste before adding the salt; the olives are already quite salty.

3. Spread the olive and carrot paste over the bread and serve.

4. If liked, toast the bread before spreading with the olive and carrot paste.