Raisin Tapenade Cigarillos

Name: Raisin Tapenade Cigarillos
Yield: Makes 24
Ingredients: melted butter or olive oil for brushing; 4 oz / 110 g cream cheese, softened; 4 oz / 110 g black olives, pitted and finely chopped; melted butter or olive oil for brushing; 12 thin slices fresh white bread; 1 garlic clove, peeled and crushed; 1 tbsp capers; 2 anchovy fillets; 2 oz / 60 g seedless raisins, finely chopped; 1 tbsp paprika mixed with ½ tsp cayenne pepper; 1 tbsp paprika mixed with ½ tsp cayenne pepper; 2 tbsp extra virgin olive oil

Preparation info

Makes
24

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is a recipe I came across in California, when I went to the Central Valley during the harvesting of grapes for the raisin industry.

Ingredients

12 thin slices fresh white bread
4 oz / 110 g cream cheese, softened

Starter
Pescatarian

Method

To make the tapenade, pound the olives and raisins to a paste with the rest of the ingredients, or blend all together in a food processor or blender.

Trim the crusts from the bread, and then slightly flatten the slices with a rolling pin. Cut each slice into two rectangles. Spread each with cream cheese and then with the tapenade. Roll up tightly lengthways. Brush the rolls with butter