Okay, calm down! Only thing this article has in common with Martini is the olives! But I dare to say that olives are at the hot stuff this summer. Various Dirty Martini pasta recipes and savory drinks have literally put green olives on everyone's lips. Many dishes and drinks also use the preserved olive broth, which, in my experience, is perfect dip and sauce base, for example.
As a easy recipe chef, however, this time I'm going to give you a tip about my new favorite dish: olive and tomato bread.
Let's get to the recipe.
It all starts with good bread, I personally like fresh sourdough bread as the base. But I think this works on anything
I brush the bread slices with olive oil and let them take on a little color and warmth in the oven.
The topping is quick and easy. Drain a jar of green olives. Pour the olives into a bowl and mash them well with your fingers. Wash a box of cherry tomatoes and slice them into a bowl with the olives. Mix. Season to taste, e.g. herbs and garlic work well. Spread vegan feta on the bread with a generous hand, from Finnish brands Mö's is the best! And top this with olive and tomato mousse.
Enjoy!