Bruschetta with black olive tapenade
4 servings
15 minutes
Bruschetta with black olive tapenade is a vibrant embodiment of Mediterranean cuisine, combining simplicity and rich flavors. This Italian appetizer has roots in the tradition of peasant bread that was once rubbed with garlic and drizzled with olive oil. Crispy ciabatta serves as the perfect base for the aromatic tapenade made from olives, capers, and fresh parsley, complemented by zesty notes of lemon juice and extra virgin olive oil. The deep salty-garlic flavor of the paste harmonizes with warm bread, creating a rich palette of textures and aromas. Bruschetta is ideal as a light snack or part of a festive table, awakening the appetite and creating an atmosphere of a warm Italian evening.
1
Cut the ciabatta into 8 slices. Peel the garlic and cut it into 4 pieces. Rinse the capers.
- Ciabatta: 1 piece
- Garlic: 3 cloves
- Capers: 20 g
2
Heat the grill pan on high heat and toast the ciabatta for about 3 minutes on each side until dark brown and crispy. Then let the bread cool slightly.
3
In a processor, chop the olives, garlic, capers, and parsley.
- Greek olives (Kalamata): 200 g
- Garlic: 3 cloves
- Capers: 20 g
- Chopped parsley: 2 tablespoons
4
Add olive oil and lemon juice and bring to a uniform consistency.
- Extra virgin olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
5
Spread the tapenade on slices of ciabatta and serve on a large serving platter.
