“These are genuinely amazing: basically a Gilda spread, on a Peter’s Yard sourdough crispbread. Ideal as a quick lunch, or for mid-afternoon and late night snacking.
You could also use the smaller Peter’s Yard crackers as a base and enjoy the topping canapé style.
Whichever, give this a go – it’s so good.”
Serves 2 (makes 4 x crispbreads)
100g marinated olives (those stuffed with chilli and garlic are a good option)
1 scant tbsp Greek yoghurt
1 scant tbsp full fat creme fraiche
4 Peter’s Yard sourdough crispbreads
8 anchovies in oil
8 pickled cocktail onions, quartered
3 pickled chillies, sliced
Chop the olives very finely. It’ll take a minute or two, but is satisfying once done.
Combine the chopped olives in a bowl with the yoghurt and creme fraiche. Stir.
Then spread onto the crispbreads and top with anchovies, the quartered pickled onions and sliced chillies.
Then crunch away!
Sourdough crackers and crispbreads
Our hand-baked sourdough crackers and crispbreads are the perfect accompaniment to artisan cheeses, cured meats and dips.