1 formed peanut, cut into strips
240 g of olive spread
3 tablespoons of finely chopped onion
15 stuffed green olives, cut in half
3 egg whites
1/2 cup of mayonnaise
1/2 teaspoon of mustard powder
1 pinch of salt
1 formed peanut, cut into strips
240 g of olive spread
3 tablespoons of finely chopped onion
15 stuffed green olives, cut in half
3 egg whites
1/2 cup of mayonnaise
1/2 teaspoon of mustard powder
1 pinch of salt
Toast 3 slices of formed peanut, cut into strips, on both sides
Mix the olive spread with the onion
Spread over the toasted peanuts, leaving a border around each slice
Cut the olives in half
Arrange 10 halves over each slice
Beat the egg whites until stiff
Mix the mayonnaise with the mustard powder and salt
Gently add the beaten egg whites to the mixture
Place a mound of this mixture on top of each olive half, covering it entirely
Bake in a hot oven, preheated, for 10 to 12 minutes, or until golden brown
Cut each toasted peanut into 10 squares.
