Gula and pepper toasts with olives

Ingredients:

  • 200g baby eels (can be found canned or fresh)

  • 4 slices of rustic bread (or other of your choice)

  • 1 red bell pepper cut into thin strips

  • 100g pitted black olives, sliced

  • Olive oil

  • 1 clove garlic, minced

  • Salt and pepper to taste

  • Fresh parsley or cilantro (optional, for garnish)

Instructions:

  1. Start by toasting the bread slices in a toaster or in a pan with a drizzle of olive oil, until golden brown and crispy.

  2. While the bread is toasting, heat a little olive oil in a pan and sauté the minced garlic until it begins to release its aroma.

  3. Add the baby eels and cook for 2-3 minutes, stirring occasionally, so they are well coated with the oil and garlic. Season with salt and pepper to taste.

  4. Add the red pepper strips to the pan and sauté for 2 more minutes, until the pepper softens slightly.

  5. Remove the toast from the pan and place on a plate. Cover each slice of bread with a generous layer of baby eels and peppers.

  6. Finish by topping with the sliced olives and garnish with fresh parsley or cilantro, if desired.

  7. Serve immediately as a delicious appetizer or starter.


These baby eel toasts are a perfect combination of intense and fresh flavors, ideal for a light meal or as a starter for a special lunch.