Olive tapenade bruschetta with roasted tomatoes Recipe

Olive tapenade bruschetta with roasted tomatoes Recipe

  • 150g/5½oz black olives, stones removed
  • 1 garlic clove
  • 50ml/2fl oz olive oil
  • 2 tbsp chopped fresh parsley
  • salt and freshly ground black pepper
  • 6 ripe cherry tomatoes
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 slices ciabatta, toasted
  • lemon wedge
  • small handful fresh basil leaves
  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the tapenade, place all of the tapenade ingredients into a food processor and blend until almost smooth. Season, to taste, with salt and freshly ground black pepper.
  3. For the roasted tomatoes, place the tomatoes on a baking sheet and drizzle with the oil. Season, to taste, with salt and freshly ground black pepper.
  4. Transfer to the oven and roast for 8-10 minutes.
  5. To serve, place the toasted ciabatta onto a serving plate and spread with the tapenade. Top with the roasted tomatoes and garnish with the lemon wedge and basil leaves.
Recipe of the Day|