Olive Tapenade Bruschetta Recipe
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Olive Tapenade Bruschetta is a delicious appetizer that can be made quickly and will surely be a hit at your house party. Make it using my easy recipe.
Here are some more appetizer recipes you may like: Corn Cheese Balls, Million-Dollar Deviled Eggs, and Oven-Roasted Sweet Potato Wedges.
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Mohit and I love to host friends and family. While I am very comfortable managing the main course and desserts, appetizers scare me, as many need to be made at the time of serving. So I am always on the lookout for recipes that can be made wholly or partially in advance, so I can spend time with the guest and not slog in the kitchen.
This olive tapenade bruschetta is one of my favorite appetizers to make for parties because I can prepare its components ahead of time. Then, when guests arrive, all I have to do is assemble them. Do try this recipe when you have a guest next time, and thank me later 🙂
About Olive Tapenade Bruschetta
Olive Tapenade Bruschetta is a quick and easy appetizer. It consists of sourdough bread topped with fresh tomatoes, basil, and olive tapenade.
This appetizer comes together quickly if the olive tapenade is already ready. You can prep the components in advance and assemble the bruschetta just before serving.
Serve it as an appetizer for your house parties or get-togethers, or as a side dish with pasta, soup, or risotto.
Ingredients
Sourdough bread is the best for making bruschetta. It has a lovely taste and texture and holds its shape well when topped with wet ingredients.
You can also use ciabatta bread or baguette slices.
Olive Tapenade – I make Olive Tapenade at home, but you can buy a jar too. It is available at most grocery stores, including Walmart, Target, and Whole Foods. You can also order it online from Amazon.
I used Kalamata olive tapenade, but you can also use green olive tapenade to make this recipe.
Tomatoes – Use regular red, juicy tomatoes or cherry tomatoes.
Apple Cider Vinegar adds a nice tang. You can replace it with red wine vinegar, sherry vinegar, or white wine vinegar.
Extra Virgin Olive Oil – Use a good quality one.
Basil – Use fresh Italian basil leaves for the best flavor.
Others – You will also need salt, black pepper, garlic, and freshly squeezed lemon juice.
To make the bruschetta even more delectable, top them with some crumbled goat cheese or feta cheese.
You can add some chopped red bell peppers and sun-dried tomatoes to the tomato mixture for an even deeper taste.
How To Make Olive Tapenade Bruschetta
Step 1: Preheat the oven to 360°F (180°C).
Step 2: Mix 1 teaspoon minced garlic with ¼ cup extra-virgin olive oil in a small bowl.
Step 3: Slice a loaf of sourdough bread at an angle into ½-inch thick slices.
Step 4: Arrange the slices on a large baking sheet in a single layer.
Step 5: Brush with garlic and extra virgin olive oil mixture.
Step 6: Keep the tray in the middle rack of the oven and bake for 8-10 minutes or until the bread is toasted and crispy.
Step 7: While the bread is toasting, mix the following ingredients in a medium mixing bowl.
- 2 cups of chopped tomatoes
- 2 teaspoon freshly squeezed lemon juice
- 2 tablespoon chopped fresh basil leaves
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper powder
Step 8: Now assemble your bruschetta.
Step 9: Place the toasted bread on a large serving platter.
Step 10: Top with some of the tomato mixture. Add a small spoonful of olive tapenade over the tomatoes.
Step 11: Garnish with chopped parsley or basil sprigs and serve immediately.
Storage Suggestions
Bruschetta must be assembled just before serving; however, you can make the topping and store it in an airtight container in the refrigerator for up to 2 days.
Do not add salt to the topping if you plan to use it later, as it can cause the tomatoes to release water, making the topping watery.
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Olive Tapenade Bruschetta Recipe
Ingredients
- 1 teaspoon minced garlic
- ¼ cup extra virgin olive oil
- 1 loaf sourdough bread
- 2 cups finely chopped tomatoes
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped basil leaves
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper powder
- ½ cup olive tapenade
Instructions
- Preheat the oven to 360℉ (180℃).
- Stir together garlic and extra virgin olive oil in a bowl.
- Slice a loaf of sourdough bread at an angle into ½-inch thick slices.
- Arrange the slices on a large baking sheet in a single layer.
- Brush with garlic and extra virgin olive oil mixture.
- Keep the tray in the middle rack of the oven and bake for 8-10 minutes or until the bread is toasted and crispy.
- While the bread is toasting, mix together tomatoes, lemon juice, basil, vinegar, salt, and pepper powder in a medium mixing bowl.
- Now assemble your bruschetta.
- Place the toasted bread on a large serving platter.
- Top with some of the tomato mixture. Add a small spoonful of olive tapenade over the tomatoes.
- Garnish with chopped parsley or basil sprigs and serve immediately.