Appetizer

Charred Octopus Crostini with Green Olive Tapenade & Crispy Garlic

Name: Charred Octopus Crostini with Green Olive Tapenade & Crispy Garlic
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.25 pounds baby octopus, cleaned; 1 lemon, halved; 3 bay leaves; 1 teaspoon black peppercorns; 2 tablespoons extra-virgin olive oil; 4 garlic cloves, minced, plus 2 whole cloves for rubbing; 1 teaspoon Aleppo pepper; 1 cup green olives, pitted; 2 tablespoons capers, drained; 1 tablespoon white wine vinegar; 1 teaspoon Dijon mustard; 0.5 cup neutral oil (for frying garlic); Maldon sea salt; 8 slices sourdough bread, 0.5 inch thick; Fleur de sel; Lemon wedges for serving

Baby octopus braised until tender, then seared on a screaming-hot plancha until charred and crispy. Rubbed with garlic and Aleppo pepper while warm. Spread onto thick-cut sourdough toast topped with punchy green olive tapenade and a crown of crispy garlic chips. Finishing touch of fleur de sel and lemon.

620cal 37gprotein 81gcarbs 17gfat 15min prep 35min cook 4serves

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