This is what you make when you open the fridge and don’t feel like thinking. Crunchy bread, punchy olives, and enough fat and salt to actually feel fed — done before your coffee cools.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Servings
6 small toasts (1–2 people)
Try this next: Savory Cheese Swirls with Blue Cheese, Creamy Filling, and Pistachios
Ingredients
Instructions
- Toast the bread slices until crisp and lightly golden, using a pan, toaster, or oven.
- Roughly chop the olives and garlic together until you get a coarse, spreadable texture.
- Stir in the olive oil, lemon juice, and a few turns of black pepper. Taste before adding salt — olives usually don’t need it.
- Spread the olive mixture generously over the warm toasts.
- Finish with chili flakes or parsley if using, and eat while still warm.
Serving ideas (fridge-raid perspective)
These toasts work as-is, but they’re also a base. Add a slice of tomato, a spoon of ricotta, or a fried egg on top if you want to turn them into a quick lunch.
You may also like: Baked Pork Loin with Cheese, Mustard & Apples
Creamy Leek Soup with Smoked Salmon, Soft Curd Cheese & Lovage Oil
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