Olive crostini

1. 

garlic 4 cloves • dried chili pepper 1 pc • anchovy fillet 2 pcs

Peel the garlic and mix it with the cuted anchovy fillets. Add finely chopped dried chilli pepper.

2. 

green olives 6.25 oz (175 g) • capers 1 tbsp • olive oil

Let the olives and capers drain. Put them in the blender and mix everything finely together. Add enough oil to create a consistent mixture.

3. 

salt • ground black pepper

Season the mixture with salt and pepper.

4. 

baguette 2 pcs

Cut the baguette into slices, fry in oil till crispy. Spread with olive paste and serve.