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.

Ideal for:

Starters and snacks

Contains:

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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