Recipe

December 3, 2012

Gildas Recipe

Recipe:

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Step 1: Pat pepper, anchovies and olives dry with paper towel.

Step 2: Cut peppers into 1″ by 2″ strips. Roll anchovies into spirals. On each toothpick, skewer a pepper strip folded in half, an anchovy spiral and an olive. Place on a serving platter.

Step 3: Brush lightly with olive oil. Serve at room temperature.

Watch Eric Vellend demonstrate this recipe on Online TV.

Ingredients

1 large roasted and peeled red pepper (jarred is fine)
24 anchovy fillets
24 pitted green olives
24 toothpicks
Extra virgin olive oil (for brushing)

Directions

Yield:

Step 1: Pat pepper, anchovies and olives dry with paper towel.

Step 2: Cut peppers into 1″ by 2″ strips. Roll anchovies into spirals. On each toothpick, skewer a pepper strip folded in half, an anchovy spiral and an olive. Place on a serving platter.

Step 3: Brush lightly with olive oil. Serve at room temperature.

Watch Eric Vellend demonstrate this recipe on Online TV.

Tags: appetizers Christmas Eric Vellend Gildas holidays hors d'oeuvres olives party Recipe Skewers

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