200g of pitted black Hojiblanca olives
150g of sun-dried tomatoes in olive oil
1 garlic clove
1 pinch of dried red pepper
1 handful of basil leaves
Fresh ground black pepper
Red Pepper Tapenade
Put the Hojiblanca olives, the drained sun-dried tomatoes, 1 crushed garlic, the chilli flakes and basil in a food processor. Add 2 tablespoons of olive oil from the tomato jar and mix until smooth.
Use the tapenade to make some delicious swirls of cheese:
Preheat the oven at 220°C. Meanwhile, unroll a sheet of frozen puff pastry and spread 4 tablespoons of red pepper tapenade on the surface. Sprinkle 100g of finely grated Manchego cheese on top and roll from the short end. Then, cut into 16 slices and lay them flat on a previously greased baking sheet.
Finally, bake for about 15 minutes or until golden brown. Serve hot, garnished with fresh basil leaves.