8 appetizers
Preparation: 10 minutes
Cooking: 10 minutes
Refrigeration: none

Ingredients:

30 mL / 2 tbsp virgin olive oil
75 mL / 1/3 cup red pepper, finely chopped
75 mL / 1/3 cup black olives, sliced
125 mL / 1/2 cup fresh tomato pieces (or canned and drained)
1 garlic clove, minced
5 mL / 1 tsp fresh basil, chopped
Salt and freshly ground pepper
15 mL / 1 tbsp butter
8 Grissol Hors d’œuvres

Preparation:

In a small casserole, heat the oil and add the pepper, olives, tomatoes, garlic and basil; season and let simmer 10 minutes. Let cool.

Lightly butter Grissol Hors d’oeuvres and spread each with the mixture. Serve cold.

Note: To serve warm, preheat the oven to 180 C (350 F), place the Hors d’oeuvres on a cookie sheet and warm for 5 minutes.