Olive Tapenade Bruschetta Recipe
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.
Servings: 4 people
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.
Video
Notes
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.
Nutrition
Calories: 136kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 587mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 622IU | Vitamin C: 11mg | Calcium: 11mg | Iron: 0.3mg
