Rosemary Olivada on Crispbreads

1. 1

   Pulse olives, garlic and rosemary in food processor until finely chopped.

2. 2

   Transfer to bowl, and crush with back of spoon to make paste.

3. 3

   Set aside.

4. 4

   Combine parsley, lemon zest and lemon juice in small bowl.

5. 5

   Break crispbreads into squares, and spread olive mixture on each.

6. 6

   Top with tomato slice, then sprinkle with lemon zest mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.