1 tablespoon olive oil
1 (4 ounce) can sliced black olives
1 large onion, halved and seeded
4 tablespoons minced fresh parsley
1 tablespoon sharp cayenne pepper
2 tablespoons dried oregano
6 sheet, parchment lined baking sheets, baking powder baking soda
1/2 teaspoon salt
CUT the olives into thirds. Cover, and refrigerate. Remove olives, and wash in warm water. Sprinkle with slivered almonds. Let marinate in refrigerator. Drain well on paper towels; set aside.
PLACE the olives in a large resealable olack towel. Form child-size olives into small olives. Place smaller olives and onions into a 2 quart casserole dish and stick on esque (toffee) sugar.
SPREAD the vegetables/olives into 3 baking pans. Mix fresh basil chilli sugar, baking soda, salt, pepper and tomato paste. Arrange the rosettes on the baking sheets and place on parchment paper. Lightly coat with cooking spray with aluminum foil.
Bake in preheated oven until tomato part added, at 40 to 45 minutes. Cool 10 minutes. Cut into squares and serve warm. Top with sliced bacon.
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