lucadelladora – Gildas are a delightful pre-dinner snack, often served on skewers with olives, anchovies, and other flavorful ingredients. These tasty morsels make a great accompaniment to drinks, and they are easy to customize with various ingredients. Recently, I had the pleasure of enjoying a unique version at Brett in Glasgow, where they served an incredible combination of olives, anchovies, chicken fat-topped croutons, and homemade green chili sauce. This inspired me to create my own twist using a lemon-spiked green chili and artichoke tapenade, served on hot focaccia. The result is a delicious, savory treat that is sure to impress guests at your next gathering.
Preparing the Focaccia Croutons
To begin, preheat your oven to 200°C (180°C fan)/390°F/gas mark 6. If you are using part-baked focaccia, follow the instructions on the packaging to complete the baking process. Once the bread has cooled enough to handle, cut it into bite-sized pieces. The ideal size for each piece is about 3 cm wide, 7 cm long, and 1.5 cm deep. This ensures that the pieces are large enough to hold the toppings but still bite-sized for easy snacking. Spread the pieces out on a baking tray and bake for 15-20 minutes until the focaccia becomes crisp and golden brown. These croutons will serve as the base for the tapenade and toppings, adding a satisfying crunch to each bite.
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Making the Green Chilli and Artichoke Tapenade
While the focaccia croutons bake, prepare the tapenade. In a high-speed blender or food processor, combine 125g of jarred artichokes (drained weight), 25ml of the olive oil from the jar, 1 teaspoon of sea salt flakes, the juice of half a lemon, and 1 to 2 large green chilies. The number of chilies will depend on your heat tolerance, so adjust accordingly. Blitz the ingredients until they form a rough paste. You don’t want a smooth puree; instead, aim for a chunky texture that will give the tapenade a bit of bite. This tapenade will provide a zesty and slightly spicy kick to complement the rich anchovies and olives on the croutons.
Assembling the Gildas
Once the focaccia croutons are crisp and golden, it’s time to assemble your Gildas-inspired snack. Begin by draining and halving the green olives. I recommend using Perelló olives for their plump texture and rich flavor. Next, open the tins of anchovies in oil. If using two tins, you’ll have enough anchovies to top each crouton with half a piece. Spread the prepared artichoke tapenade generously on each crouton while they are still warm. Then, place two olive halves and half a piece of anchovy on top of each tapenade-covered crouton. This combination of flavors will bring a delightful balance of saltiness, acidity, and spice to each bite.
Serving the Gildas-Inspired Focaccia
After assembling the croutons, allow them to cool for about five minutes. This brief cooling time ensures that the tapenade and toppings set, but the croutons remain warm and crispy. Serve the Gildas-inspired focaccia with drinks at your next party or as a starter to a Mediterranean-inspired meal. The combination of savory anchovies, tangy olives, and the spiced tapenade on the crunchy focaccia is sure to be a hit with your guests. These little bites are rich, flavorful, and a perfect introduction to any gathering.
