- 10
Ingredients
- For the black olive mixture:
- 11/2 tbsp black olive purée
- 3/4 tbsp 0.4º olive oil
- salt
- For the olive and bread scarf:
- 1 6" oven-ready baguette
- 11/4 oz black olive mixture (see previous step)
- To finish:
- salt
Preparation
Step 1
For the black olive mixture:
1. Mix the ingredients together and Season with salt.
For the olive and bread scarf:
1. Trim the baguette into rectangles (6" long).
2. Freeze the baguette and vertically cut thin strips (1/10" thick) with the splitra machine.
3. Lay the bread slices on a flat surface and spread lightly with the olive purée mixture, which should be at room temperature.
4. Fold the slice of bread over on itself, in the shape of a scarf.
5. Place as loosely as possible in the flexipan.
6. Bake at 225ºF for 10 minutes so that it dries.
7. Remove from the flexipan and bake at 325ºF for 5-6 minutes until the bread is golden in color. Place on kitchen paper to drain off any excess oil.
1 flexipan semi-spheres (1¼" in diameter)
Final Steps & Preparation:
1. Serve at room temperature in a small dish.