Coconut curry tapenade with toast points (I guess)

　
Stood cucumber instead of chicory. (28 Aug, 2010)


Without fresh parsley or chicory, garnished with dried parsley, cardamom powder and garam masala. (24 Aug. 2010)

Ingredients (per a person) ;
20 drained, anchovy stuffed green olives
5-10 drained capers
5mm tubed ground garlic
1 Tbsp extra virgin olive oil
1.5 tsp curry powder
4 Tbsp coconut milk powder
fish sauce to taste
4 twigs of fresh parsley
3 leaves of red chicory
2 slices of bread (& butter) [or chips]		 Directions ;
1. Place the olives, capers, garlic and olive oil into a blender or food processor; pulse to mince.
2. Add the curry powder and coconut milk powder. Blend until smooth.
3. Season to taste with fish sauce.
4. Mix chopped fresh parsley.
5. Scrape the paste onto a dish. Stand chicory at the center.
6. Toast the bread. Spread butter and cut into the triangles.

* B.A. needs more than double amounts of the ingredients.

by Casino Date @ The A'-Team