Bruschetta with Green Olive Tapenade
Crunchy baguette topped with tangy green olive tapenade and fresh tomatoes—perfect summer starter for Valentine’s or any sunny day. Yum!
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Cooking tools:
- Food processor
- Pastry brush
- Microplane
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 4 slices of baguette or 2 slices sourdough or 2 slices gluten free bread
- 0,5 tbsp extra virgin olive oil
- 1 garlic clove
- 1 cup / 125 g green olives, I used halkidiki
- 0,25 cup / 5 g coarsely chopped flat leaf parsley
- 0,5 tbsp / 5 g capers
- 0,5 small lemon, zest and juice
- 0,125 (1/8) cup extra virgin olive oil
- 8-10 cherry tomatoes
- Fresh basil
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