- 100g/3½oz green olives, pits removed
- 1 garlic clove, chopped
- large handful fresh basil leaves
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 1 garlic clove, chopped
- 3 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 3 slices ciabatta
- 1 tomato, chopped
- fresh basil leaves, to garnish
- For the tapenade, place the olives, garlic, basil and oil into a mini blender. Season well with salt and freshly ground black pepper and blend until the ingredients are combined but retain a chunky texture.
- For the bruschetta, place the garlic and olive oil into a small bowl and season with salt and freshly ground black pepper. Dip the ciabatta slices into the garlic oil to coat both sides.
- Heat a griddle pan and griddle the ciabatta slices for 3-4 minutes on each side, or until golden-brown.
- To serve, spread the tapenade over the ciabatta slices, top with the chopped tomato and garnish with basil leaves.