Nutrition Facts
4 servings
4
Recipe for Octopus Chutney Crostini
When octopus joins the appetizers. Summer is just around the corner, which means the return of gatherings with friends and family! For this new summer season, octopus makes its way to the appetizer with a fresh recipe that will impress many: octopus chutney crostini.
Ingredients
200 Octopus chutney with sweet onions, a hint of Muscat and Mediterranean cinnamon.
100 Ossau-Iraty
1 Bread stick
200 Marinated small octopus
1 clove Garlic
1 Parsley
Directions
1
Preheat the oven to 180°C.
2
Cut slices of bread 1 cm thick and arrange them on a baking sheet.
3
Drizzle some olive oil over each slice, sprinkle with salt, and bake for about 10 minutes until the bread is toasted.
4
Once the crostini have cooled, rub them with garlic, then arrange thin slices of cheese, octopus chutney, octopus tentacles, and a little parsley.
5
To finish, serve as an appetizer with some friends.
Ingredients
Ingredients
200 Octopus chutney with sweet onions, a hint of Muscat and Mediterranean cinnamon.
100 Ossau-Iraty
1 Bread stick
200 Marinated small octopus
1 clove Garlic
1 Parsley
Directions
Directions
1
Preheat the oven to 180°C.
2
Cut slices of bread 1 cm thick and arrange them on a baking sheet.
3
Drizzle some olive oil over each slice, sprinkle with salt, and bake for about 10 minutes until the bread is toasted.
4
Once the crostini have cooled, rub them with garlic, then arrange thin slices of cheese, octopus chutney, octopus tentacles, and a little parsley.
5
To finish, serve as an appetizer with some friends.
Notes
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