Origin and tradition of the Olive Paste and Blue Cheese Canapé
The olive paste and blue cheese canapé is a delicious preparation that combines intense and sophisticated flavors, ideal for appetizers or informal gatherings. This type of canapé has its roots in Mediterranean cuisine, where olives and blue cheese are highly valued ingredients for their distinctive flavor and nutritional properties.
In different Latin American countries, this preparation may have various names, although the essence remains. For example, in Mexico and Colombia, canapés are often called "botanitas" or "antojitos," while in Argentina and Chile they are simply called "picadas," where small portions of ingredients accompany drinks and meals. The mixture of olives with blue cheese is an elegant way to add a special touch to these appetizer options.
This canapé reflects the fusion between Mediterranean traditions and Latin American culinary creativity, honoring the rich culinary culture that shares ingredients and techniques between both regions.
How to prepare Olive Paste and Blue Cheese Canapé
Ingredients:
Black Olives, Garlic Clove, Pine Nuts, Olive Oil, Blue Cheese, Long Crusty Bread
Steps:
Place the olives, garlic, pine nuts, and olive oil in a food processor and chop as finely as possible.
(Can be prepared in advance).
Spread thinly onto slices of bread.
Top with blue cheese.
Garnish with a piece of black olive.
Yields 2 canapés per serving.
