With Christmas right around the corner I thought it would be fun to share one of my favourite canapés with you. Made using black Hojiblanca olives which are absolutely perfect for this recipe as they blitz up really well and aren’t too salty. If you haven’t made homemade tapenade before then now is the time as it’s really lovely. I have used fillet steak because it’s christmas, but any lean steak would work as long as it’s thinly sliced.
Makes 12
INGREDIENTS
Tapenade
200g Hojiblanca Black Olives 1 tablespoons capers 2 - 3 anchovies 1 clove of garlic - crushed Juice of half lemon 4 tablespoons extra-virgin olive oil
1/2 teaspoon or dried Thyme or oregano
Black pepper (no salt)
1 whole garlic clove for rubbing
A few olives - sliced
Parsley leaves
250-300g fillet steak
12 thin slices of ciabatta or sourdough - roughly 5cm in length
METHOD
Blitz the tapenade ingredients together and set to one side. Season the beef generously. Sear the beef to your liking. I like it rare for this recipe. Leave to rest or leave it to cool completely before thinly slicing.
Toast the bread and allow to cool.
Rub each slice with the raw garlic. Top each toast with a teaspoon full of tapenade, followed by a slice of steak, 1 Spanish Hojiblanca olive slice and a parsley leaf. Drizzle with oil just before serving.