Lifestyle | The Guardian
These summery snacks are based on the popular pintxo, only with the chilli blended into an artichoke tapenade that’s spread on toast and topped with the olive and anchovyGildas are such a lovely pre-dinner snack: really good olives and anchovies on a stick, with any number of variations, such as artichokes, sun-dried tomatoes, bits of cheese … The one I had most recently, at Brett in Glasgow, was beyond wonderful, and featured chicken fat-topped croutons and homemade green chilli sauce with plump Perelló olives and anchovies. Inspired by this, I made a lemon-spiked green chilli and artichoke tapenade for hot focaccia, topped with the same excellent olives and the best anchovies. Continue reading…
