← All recipes

🫒 Anchovy-Olive Bites with Rosemary Yogurt

280 kcal · 15 min · 4 servings

Ingredients

• 200 g Black Olives (pitted)
• 8 Stück Filet Anchovy Fillets
• 150 g Greek Yogurt (2% fat)
• 1 Zweig Fresh Rosemary
• 150 g Cherry Tomatoes (halved)
• 1 EL Olive Oil
• 1/2 Stück Lemon (juice)

Instructions

1. 1. Wash the tomatoes and dry them. Cut them in half.
2. 2. Finely chop the rosemary needles from the sprig.
3. 3. Mix the yogurt, chopped rosemary, lemon juice, and a splash of olive oil in a bowl. Season lightly with pepper.
4. 4. Slice the black olives in half lengthwise without cutting all the way through.
5. 5. Take a piece of anchovy fillet and insert it into the opening of each olive. Place them on a plate.
6. 6. Put the halved tomatoes in a separate bowl and drizzle with remaining olive oil.
7. 7. Serve the anchovy olives with the tomato side dish and rosemary yogurt for dipping.

Nutrition per serving

• kcal: 280
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 12 g