Walnut Sourdough Toast with Savory Olive Spread and Sweet Fruits
Ingredients
- Walnut sourdough bread
- About 14 black olives in brine
- 3 pieces of artichokes in herb marinade
- 1 tablespoon of artichoke oil
- 1 tablespoon of olive oil
- 1 heaped tablespoon of almonds soaked overnight
- 2 tablespoons of water slightly warm
- Juice from 1/4 lemon
- 1 teaspoon of paprika powder
- Salt and pepper to taste
- Padron peppers
- Tomatoes
- Pepper
- Pumpkin seeds
- Almond butter
- Red grapes
- Fresh figs
- Cacao nibs
- Honey or other liquid sweetener
Preparation
Soak almonds overnight if not already done.
Blend the black olives, artichokes, artichoke oil, olive oil, soaked almonds, water, lemon juice, paprika powder, salt, and pepper using a stick blender to make the spread.
Grill the padron peppers.
Toast the walnut sourdough bread.
For the savory toast, spread the prepared mixture on a slice of toast and top with grilled padron peppers, tomatoes, pepper, and pumpkin seeds.
For the sweet toast, spread almond butter on another slice of toasted bread.
Top the sweet toast with red grapes, fresh figs, cacao nibs, pumpkin seeds, and drizzle with honey.
