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Bruschetta with olive tapenade

  • 1
  • Difficulty:Easy
  • 10 MINUTES
  • vegetarian

This recipe should take no more than 10 minutes for you to prepare and make a quick and easy mid-morning snack or appetizer. Serve ahead of a pasta dish as your evening meal. The bruschetta can be made with any bread but works particularly well with sourdough or ciabatta.

What you will need:

    • 2 small tomatoes, chopped
    • 1/2 tablespoon olive oil
    • 1/2 tablespoon balsamic vinegar
    • 1/2 tablespoon fresh basil leaves, washed and chopped
    • Salt and pepper to taste
    • 1/4 small red onion (optional)
    • 1 clove of garlic, peeled
    • 1–2 small slices bread
    • For the olive tapenade
    • 100 g pitted black olives
    • 1/2 teaspoon chilli flakes
    • 1 tablespoon olive oil
    • 6 tablespoons fresh basil

Method:

1. Wash and chop the ingredients

  • Chop the tomatoes into small cube and place in a bowl with the olive oil, vinegar, basil and seasonings
  • Peel and finely chop the red onion and add into the mix if using

2. Make the olive tapenade 

  • Place all the ingredients for the tapenade into a blender
  • Blend to form a smooth paste

3. How to serve

  • Toast the bread and rub the peeled garlic over one side
  • Top with the bruschetta mix
  • Serve with the olive tapenade on the side

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