- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 30 minutes
- Effort: easy
For the olive paste
- 100 g black Kalamata olives, in olive oil pitted
- 2 tsp white wine vinegar
- 2 tbsp chopped parsley
- 4 tinned anchovies
- 2 tsp capers
- 1 tsp pine kernels
- 2-3 tbsp extra virgin olive oil
For the bruschetta
- 1 litres vegetable or chicken stock
- 500 g quick-cook polenta
- 1/2 tsp salt and black pepper
- 250 g parmesan
- vegetable oil, for shallow frying
- 3 balls buffalo mozzarella
1. For the olive paste; tip the olives, white wine vinegar, chopped parsley, anchovy fillets, capers and pine kernels into a food processor. Process the mixture until smooth, gradually adding enough olive oil to make a thickish paste.
2.For the polenta; bring the stock to the boil and pour in the polenta. Season with salt and pepper, and add the Parmesan cheese. Continue cooking, stirring all the time, over a low heat, until thickened.
2. Pour the polenta onto a tray and spread out evenly to a thickness of about 1.5cm. Leave on one side to firm-up and set.
3. Cut out into 3cm rounds using a biscuit cutter.
4. Heat a 3cm depth of oil in a frying pan set over a medium heat, and cook the polenta rounds until crisp and golden. Drain on absorbent paper and keep warm.
5. Slice the mozzarella cheese and put a piece on each polenta round. Top with a dollop of the olive paste and serve.
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