Black olives sliced
Green olives sliced
Extra virgin olive oil
Prunes roughly chopped
Pickled jalapenos sliced
a few sprigs
Heat 4 tbsps extra virgin olive oil in a non stick pan. Drain black and green olives and place them in a bowl. Add prunes and pickled jalapenos and mix.
Add onions to the pan and saute for 2-3 minutes. Put the olive-prune mixture into a mixer jar. Add balsamic vinegar and grind. Add ¼ cup extra virgin olive oil and continue to grind to a coarse mixture.
Crush garlic cloves and add to the onions and saute till golden. Switch off heat and add ground olive-prune mixture and mix well.
Diagonally slice a baguette and toast in a non stick pan. Drizzle a little extra virgin olive oil over the bread and toast, turning sides, till both sides are a light golden.
Place hung yogurt in a bowl, add 2 tbsps of the olive mixture, salt and mix well. Spread the olive-prune mixture on some of the toasts and the hung yogurt-olive-prune mixture over some others. Garnish them with small sprigs of parsley and serve.