Piquillo Pepper Olive Salsa and Smashed Avocado on Toast
2 cans of Fragata Stoneless Manzanilla Olives Filled with Piquillo Pepper
1/2 an onion
1/2 Large Tomato
2 Garlic Cloves
1 tbsp Tomato Paste
A handful of chopped walnut halves
3 tbsp Olive Oil
Handful of Rosemary
Handful of Thyme
1 tsp Cayenne Pepper
1 Whole Avocado
2 slices of Bread (toasted)
Add the Tomato Paste, Olive Oil and the Cayenne Pepper to a bowl and mix.
Chop all your ingredients accordingly and then add to the paste.
Add the Fragata Piquillo Pepper Olives to the mixture and mix.
Putting aside the mixture, chop then smash your avocado, slice and toast your bread and spread the smashed avocado evenly. Then spread your olive mixture on the top.
Ready to serve immediately.