Name: Olive and lemon tapenade on bruschetta
Prep time: 30 min
Cook time: 10 min
Yield: Serves 1-2
Ingredients: 100g/3½oz black olives, pits removed; 1 garlic clove, finely chopped; ½ lemon, juice and zest; 3 tbsp olive oil; 1 tbsp chopped fresh parsley; salt and freshly ground black pepper; 3 slices ciabatta bread; 3 tbsp olive oil; 8 whole black olives, pits removed; lemon wedges

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Olive and lemon tapenade on bruschetta

1 rating

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 1-2

Dietary

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Vegetarian

By Lesley Waters

From Ready Steady Cook

Shopping list

Preparation time

less than 30 mins

Cooking time

less than 10 mins

Serves

Serves 1-2

Dietary

��

Vegetarian

Ingredients

For the tapenade

100g/3½oz black olives, pits removed
1 garlic clove, finely chopped
½ lemon, juice and zest
3 tbsp olive oil
1 tbsp chopped fresh parsley
salt and freshly ground black pepper

For the chargrilled bruschetta

3 slices ciabatta bread
3 tbsp olive oil

To serve

8 whole black olives, pits removed
lemon wedges

Method

For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined.
For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides.
Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges.

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