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During the dinner organized by Lagostina, we tasted delicious toasts with olive oil as an aperitif (among other things…). Everyone found it delicious and particularly original. I went to see our chef for this evening, Olympe, from Casa Olympe, and asked her for her recipe which she kindly gave me. So what is it about? Two slices of bread browned in olive oil, topped with cooked onions, anchovies and pecorino cheese. The whole thing is melting, crunchy and especially tasty! So I decided to pay tribute to Olympus and I must admit that I think the Olympus boogeyman lives up to its name! The “Croque-Olympe” can be served quartered for the aperitif!
Recipe of the “Croque-Olympe” for 4 persons:
-8 large slices of bread
-3 onions
-12 anchovy fillets
-100g of pecorino cheese
-salted butter
-olive oil
If you can’t find anchovies marinated in olive oil, you can put them in the morning for the evening to marinate in it.
Cut onions into cubes.
Heat olive oil in a large skillet or wok.
Cook onions over moderate heat.
Add a little water to cook the onions.
The onions are ready when they are transparent.
Cut anchovy fillets into small pieces.
Remove the crust from the slices of bread.
Butter one side of a slice per croque-Olympe.
Garnish with onions in olive oil on the buttered slice (butter just under the onion, inside the croque-Olympe).
Add the anchovy fillets, cut into pieces.
Finely chop the pecorino. With a truffle shaver, it’s even easier!
Add the pecorino.
Then close with a slice. Do the same for all the Olympus boogeymen.
Heat a little olive oil in a frying pan and add the croque-Olympe.
When the croque-Olympe is golden brown, remove it, add a little olive oil and put it back on the other side.
Cut each Olympian into 4 pieces.
And enjoy it when it’s hot with a glass of Prosecco.
