Everyone loves bruschetta and this combination of black olives and shrimp topped with a sprinkle of parmesan will be particularly popular with your family and guests. We have adapted this from a appetizer we enjoyed in a little village in Sicily last fall. Use thin slices of a rustic bread for the spread.
- Ten ounces of ripe olives, preferably Kalamatas
- One large garlic clove, chopped
- Two teaspoons of anchovy paste
- Three tablespoons of good olive oil
- Two tablespoons of capers
- One pound of cooked shrimp, peeled
- One cup of fresh grated parmesan cheese
Put first five ingredients in a food processor and run until they are minced, but still have some tooth. Fold in the shrimp and pulse until the shrimp is in chunks and incorporated into a spreadable consistency. Generously top the bread slices and put a teaspoon of parmesan on top. Place in a 300 degree oven until the cheese is melted and the spread is bubbling.
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