Black Hojiblanca Olives with Romesco, Sweet Potato and Goat Cheese

30 minutes

• 1/4 cup romesco sauce
• 500 gr sweet potato (cut in small cubes and roasted)
• 1 spring rosemary (taken off the stem and fried at 180ºC/350F for 30 seconds)
• 1/2 cup crumbled goat cheese
• 1 baguette
• 4 black Hojiblanca olives
• Romesco sauce ingredients:
• 1 large roasted red bell pepper from a jar
• 1 garlic clove, smashed
• 1/2 cup slivered almonds, toasted
• 1/4 cup tomato pureée
• 2 tbs Sherry Vinegar
• 1/2 teaspoon cayenne pepper
• 1/2 cup extra virgin olive oil
• Fine sea salt and freshly ground black pepper

• 1/4 cup romesco sauce
• 17.637 lb sweet potato (cut in small cubes and roasted)
• 1 spring rosemary (taken off the stem and fried at 180ºC/350F for 30 seconds)
• 1/2 cup crumbled goat cheese
• 1 baguette
• 4 black Hojiblanca olives
• Romesco sauce ingredients:
• 1 large roasted red bell pepper from a jar
• 1 garlic clove, smashed
• 1/2 cup slivered almonds, toasted
• 1/4 cup tomato pureée
• 2 tbs Sherry Vinegar
• 1/2 teaspoon cayenne pepper
• 1/2 cup extra virgin olive oil
• Fine sea salt and freshly ground black pepper

• 1/4 cup romesco sauce
• 2.33 lb sweet potato (cut in small cubes and roasted)
• 1 spring rosemary (taken off the stem and fried at 180ºC/350F for 30 seconds)
• 1/2 cup crumbled goat cheese
• 1 baguette
• 4 black Hojiblanca olives
• Romesco sauce ingredients:
• 1 large roasted red bell pepper from a jar
• 1 garlic clove, smashed
• 1/2 cup slivered almonds, toasted
• 1/4 cup tomato pureée
• 2 tbs Sherry Vinegar
• 1/2 teaspoon cayenne pepper
• 1/2 cup extra virgin olive oil
• Fine sea salt and freshly ground black pepper