Olive Tapenade Bruschetta is a delicious appetizer that can be made in no time and is sure to be a hit at your house party (vegetarian).
Here are some more appetizer recipes that you may like – Corn Cheese Balls, Baked Paneer Bread Rolls, Caprese Skewers, Crab Rangoon and Air Fryer Tater Tots.
Jump to:
About This Recipe
Olive Tapenade Bruschetta is a quick and easy appetizer where sourdough bread is topped with fresh tomatoes, fresh basil, and olive tapenade.
This appetizer comes together in no time if the olive tapenade is already ready. You can prep the components in advance and just assemble the bruschetta just before you are ready to serve it.
Serve it as an appetizer for your house parties or get-together or as a side dish with pasta, soup or risotto.
Ingredients
Sourdough Bread – Sourdough bread is the best to make bruschetta. It has a lovely taste and texture and it holds its shape well when topped with wet ingredients.
Olive Tapenade – I make Olive Tapenade at home but you can buy a jar too.
Tomatoes – Use regular red and juicy tomatoes or cherry tomatoes.
Apple Cider Vinegar adds a nice tang You can replace it with red wine vinegar, or white wine vinegar.
Extra Virgin Olive Oil – Use a good quality one.
Basil – Use fresh basil leaves for the best flavor.
Others – You will also need salt, pepper, garlic, and lemon juice.
How To Make Olive Tapenade Bruschetta
Preheat the oven to 350 degrees F (180 degrees C).
Stir together 1 teaspoon minced garlic and ¼ cup extra virgin olive oil in a bowl.
Slice a loaf of sourdough bread at an angle into 1-inch thick slices.
Arrange the slices on a large baking sheet in a single layer.
Brush with garlic and extra virgin olive oil and garlic 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 2 cups of chopped tomatoes, 2 teaspoon lemon juice, 2 tablespoon chopped fresh basil, 1 teaspoon apple cider vinegar, 1 teaspoon salt, and ¼ teaspoon black 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.
Serve immediately.
Serving Suggestions
Serve it as an appetizer for your house parties, get-togethers, or barbecue lunch or dinner.
You can also serve them on the side with pasta, risotto, or soup for a wholesome weeknight dinner.
Storage Suggestions
Bruschetta must be assembled just before serving, however, you can make the topping and store them in an airtight container in the refrigerator for up to 2 days.
You Might Also Like
Recipe Card
Olive Tapenade Bruschetta Recipe
Ingredients
- 1 teaspoon minced garlic
- ¼ cup extra virgin olive oil
- 1 loaf sour dough bread
- 2 cups finely chopped tomatoes
- 2 teaspoons lemon juice
- 2 tablespoons chopped basil
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- ¼ teaspoon black pepper powder
- ½ cup olive tapenade
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Stir together garlic and extra virgin olive oil in a bowl.
- Slice a loaf of sourdough bread at an angle into 1-inch thick slices.
- Arrange the slices on a large baking sheet in a single layer.
- Brush with garlic and extra virgin olive oil and garlic 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.
- Serve immediately.
Did you make this recipe? Let me know!