Pinchos with pickled sprat
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500 g sprat preserves “Vodniy mir"
1 bell pepper
1 onion
60 g olives
1 French baguette
2 cloves garlic
to taste basil, salt, pepper

Wash, slice and roast pepper until soft.

In a food processor, blend half of the onion, olives, garlic, basil, roasted pepper and olive oil until smooth. Season with salt and pepper. Then stir thoroughly.

Cut French bread into slices about 1/2 inch thick and broil until toasted slightly.

Finely chop the other half of the onion.

Spread the mixture (1-2 tsps.) on the bread slices. Top with pickled sprat, chopped onion and basil. Bon appetit!

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