Bruschetta with tapenade

Name: Bruschetta with tapenade • ReShape. • Vegan tapenade
Prep time: 20 min
Total time: 20 min
Yield: 10-20 servings
Cuisine: Italian
Ingredients: Tapenade:; 200 g Black Kalmata Olives with pits/; 160 g without pits; 10 g (1 big) garlic clove; 20 g (2 Tbsp) capers (best ones from salt); 10 g fresh rosemary; 1 small lemon; Toppings:; fresh rosemary; lemon slices; For serving:; your favorite baguette (use gluten-free if needed); garlic clove

22 May 2020

Bruschetta with tapenade.

Bruschettas are a perfect appetizer or a great snack to serve at a party with friends. Easy to make, and there are a lot of topping options that will make sure that everyone will find something they like.

Tapenade, an ancient Italian olive spread. It's chunky and salty and it goes great on warm, crunchy bread. I tried it for the fist time on the market in France, and I was in love since then! It is very important to use good quality olives, if you cannot find Kalamata, it's ok, but choose the olives that look natural. Do not take the ones that are fully black, have same size and are sold for very cheap in every supermarket.

Traditionally tapenade is made in mortar and pestle, however if you do not have it, you can also use a hand blender - just do not blend it until smooth, make it chunky.

Make sure you also try:
• Roasted Eggplant Bruschetta
• Tomato-Basil Bruschetta

bruschetta with tapenade

gluten-free

nut-free

sugar-free

soy-free

oil-free

RECIPE PDF

Makes: small jar of tapenade Time: 20 min

Ingredients:

Tapenade:
200 g Black Kalmata Olives with pits/160 g without pits
10 g (1 big) garlic clove
20 g (2 Tbsp) capers (best ones from salt)
10 g fresh rosemary
1 small lemon

Toppings:
fresh rosemary
lemon slices

For serving:
your favorite baguette (use gluten-free if needed)
garlic clove

Instructions:

1. Start by removing pits from all of the olives. You should be left with about 160 g of the olive fresh itself.

2. Chop the olives roughly and set aside.

3. Finely chop the garlic, capers, and fresh rosemary. Then place them in a mortar and pestle and ground for about 1-2 minutes.

4. Add in the olives and ground until they fall apart creating a chunky paste.

5. Cut the lemon in two and squeeze the juice into the tapenade. Mix well.

6. Transfer into the bowl and top with fresh rosemary and some lemon slices.

7. Slice the baguette and bake in the oven until it's warm and has a crunchy top.

8. Serve immediately, for extra kick rub some fresh garlic into the bread before putting the tapenade.

Notes and tips:

1. Olives – make sure you use good quality olives. Kalamata are the best. Stay away from those same sized, totally black cheap olives from supermarkets.
2. Capers – they add quite a lot of salt into the tapenade. If you would like to make the tapenade a bit less salty, rinse the capers slightly.
3. Mortar and pestle – traditionally tapenade is made in mortar and pestle, however if you do not have it, you can also use a hand blender – just do not blend it until smooth, make it chunky.

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Bruschetta with tapenade

bruschetta with tapenade

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