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Croutons with olive tapenade


The ingredients (doses for 4 people)


300 g of bread

8 anchovy fillets

80 g Bella di Cerignola olive tapenade

1 tablespoon of extra virgin olive oil

1 clove of garlic

salt and ground black pepper




Cut the bread into slices and toast it. Chop the anchovies, mix them with the olive patè and season with extra virgin olive oil, salt, pepper and chopped garlic. Pour everything over the croutons.


Tricolor appetizer




Green olives DOP La Bella della Daunia

Mozzarella cheese

Cherry tomatoes




For this simple dish it is necessary to arrange all the ingredients in a dish in order to form the Italian flag. The dish thus obtained can be decorated and seasoned as desired and enjoyed with a good glass of Prosecco.

Antipasta bandiera scontornata.jpg
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