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Small pimiento del Piquillo stuffed with fresh cheese and sardines, olive salpicon and pesto


Ingredients:4 people
  • Pimiento del Piqquillo
    8 pieces
  • Chopped garlic
    1 clove + 1
  • fresh white cheese
    40 g
  • chopped chives
    2 tablespoons
  • tapenade
    80 g
  • sardines in oil
    4
  • pistou
    4 tablespoons
  • tomato sauce
    2 tablespoons
  • chopped basil
    1 tablespoon
  • olive oil
    2 tablespoons
  • diced tomatoes
    2 tablespoons
  • lemon juice
    1
  • salt, ground pepper
    QS
  • black and green olives, pitted and diced
    2 tablespoons
  • chopped shallot
    1


Preparation:
  • Preparation time:35 minutes


Cut the pimientos into 5 cm squares, reserve the scraps.

Mix with the tapenade:the chopped pimiento offcuts, fromage blanc, crushed and chopped garlic (1 clove), a squeeze of lemon, salt and pepper, set aside.

Arrange (two per plate) a square of pimientos, a spoonful of the mixture, sardines, a square of pimientos, a spoonful of the mixture, sardines, finish with a square of pimientos.

Circle around olive salpicon

Add a fillet of pesto and a tomato coulis, add chopped chives.

Pesto: crushed basil + minced garlic + olive oil + salt

Salpicon: chopped green and black olives + chopped shallot + olive oil + diced tomato + chopped chives + salt and pepper.

Small pimiento del Piquillo stuffed with fresh cheese and sardines, olive salpicon and pesto