Tapenade Toasts
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
8
- 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)
Preparation steps
1.
For the tapenade: Blend all the ingredients in a food processor until smooth. Store the tapenade in an airtight container until ready to use.
2.
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.
3.
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.
4.
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.
5.
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.
