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Montaditos with Boquerones and Olive Relish Recipe
- 1 1/2 cups picholine olives, pitted and coarsely chopped
- 3/4 teaspoon finely chopped salt-packed capers
- 1/4 teaspoon dried red chile flakes
- 1/2 teaspoon finely chopped garlic
- 1/4 cup finely chopped fresh flat-leafed parsley
- Grated zest and juice of 1 orange
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- 1 baguette
- 1 bunch flat-leafed parsley
Directions:View on Chow
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