Tapenade Toasts

Name: Tapenade Toasts
Total time: 40 min
Yield: 8
Ingredients: 1.5 cups black Olives; 2 garlic cloves (peeled and crushed); 2 Anchovy fillet (in olive oil); 2 Tbsps lemon juice; 2 Tbsps extra-virgin olive oil; 4 Tbsps lemon juice; 1 lemon (zested); 1 tsp coarse salt; 1 clove garlic cloves (peeled and chopped); 1 tsp Dijon mustard; 0.375 cup extra-virgin olive oil; 3 Tbsps finely chopped Chives; salt; peppers; Sesame Bread (cut into thin rounds); olive oil; Tapenade; sun-dried tomatoes; Olives (for garnish); Basil (for garnish); Rye bread (cut into thin rounds); olive oil; Tapenade; Prosciutto; Caper (rinsed and drained); fresh Parmesan (shaved); Sesame Bread (cut into thin rounds); olive oil; Avocados (sliced thin, tossed with lemon juice); lemon-chive vinaigrette

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Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Ingredients

for

servings

For tapenade: 1 ½ cups black Olives; 2 garlic cloves (peeled and crushed); 2 Anchovy fillet (in olive oil); 2 Tbsps lemon juice; 2 Tbsps extra-virgin olive oil

For the vinaigrette: 4 Tbsps lemon juice; 1 lemon (zested); 1 tsp coarse salt; 1 clove garlic cloves (peeled and chopped); 1 tsp Dijon mustard; ⅜ cup extra-virgin olive oil; 3 Tbsps finely chopped Chives; salt; peppers

For the sun-dried tomato bruschetta: Sesame Bread (cut into thin rounds); olive oil; Tapenade; sun-dried tomatoes; Olives (for garnish); Basil (for garnish)

For the prosciutto and Parmesan bruschetta: Rye bread (cut into thin rounds); olive oil; Tapenade; Prosciutto; Caper (rinsed and drained); fresh Parmesan (shaved)

For the avocado bruschetta: Sesame Bread (cut into thin rounds); olive oil; Avocados (sliced thin, tossed with lemon juice); lemon-chive vinaigrette; Walnut; parsley (for garnish)

How healthy are the main ingredients?

Olive olive oil olive oil Chives garlic clove garlic clove

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Preparation steps

For the tapenade: Blend all the ingredients in a food processor until smooth. Store the tapenade in an airtight container until ready to use.

For the vinaigrette: In a food processor, combine all of the ingredients except for the olive oil, chives and black pepper and blend until smooth. With the motor running slowly, add the olive oil in a slow, steady stream until the vinaigrette has emulsified. Transfer the vinaigrette to a bowl. Add the chives and season to taste with salt and pepper. Store in a airtight container in the refrigerator until ready to use.

For the sun-dried tomato bruschetta: Preheat grill. Toss your bread rounds lightly in olive oil. Arrange bread on a baking sheet and lightly toast on each side. Spread each toast round with a little tapenade, top with sun-dried tomato and an olive. Garnish with a basil leaf.

For the prosciutto, Parmesan, and caper bruschetta: Preheat grill. Toss your bread rounds lightly in olive oil. Arrange bread on a baking sheet and lightly toast on each side. Spread each toast round with a little tapenade, top with Prosciutto, capers and shaved Parmesan cheese.

For the avocado bruschetta: Preheat grill. Toss your bread rounds lightly in olive oil. Arrange bread on a baking sheet and lightly toast on each side. Top each toast with a fan of avocado slices. Place one half of a cherry tomato on top and spoon vinaigrette on top. Garnish with a parsley leaf.

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