Sundried Tomato Tapenade Bruschetta

Difficulty: ★☆☆


  • ⅔ Cup Kalamata olives, pitted.
  • ⅔ Cup Green olives, pitted.
  • ½ cup Oil-packed sun-dried tomatoes, drained.
  • 4 Anchovies, drained.
  • 1 Garlic clove, choppe.
  • 1½ Tablespoons capers, drained.
  • 2 Tablespoons olive oil.
  • ½ Lemon, juiced.
  • Freshly ground pepper to taste.
  • 1 French baguette.
  • Olive oil, to drizzle.

Category: Appetizers


Place olives, tomatoes, anchovies, garlic and capers in a food processor and process until the mixture is coarsely pureed. Slowly add the olive oil until mixture forms a thick, smooth paste Transfer tapenade to a bowl. Stir in the lemon juice and season with pepper. Cover and refrigerate at least 4 hours before serving. Slice the baguette on a diagonal into ½ inch (1 cm) thick slices to get 24 slices. Drizzle lightly with olive oil. Working in batches, place a tray of bread slices in the broiler, on the top rack. Toast for 5 minutes at 350ºF, until the bread just begins to turn golden brown. Top with tapenade and serve immediately. Recipe yields 24 bruschettas.