Sour Dough Bruschetta with Chunky Olive Tapenade

4 servings
  • 1/2 cup green olives, pitted
  • 1/2 cup black olives, pitted
  • 3 to 4 tablespoons finely chopped garlic
  • 1 tablespoon freshly grated lemon zest
  • 1 large tomato, seeded and diced
  • 2 tablespoons rice vinegar or to taste
  • 2 tablespoons soy sauce or to taste
  • Salt and freshly ground black pepper
  • 1 small loaf sour dough bread, cut into 1/2-inch slices on a diagonal
  • Olive oil for grilling
  • 1 tablespoon toasted sesame seeds
  • In a food processor coarsely chop the green olives by pushing the pulse button several times. Transfer green olives to a bowl. Repeat process for black olives and transfer to bowl with the green olives. Stir in the garlic, lemon zest, tomato, rice vinegar and soy sauce. Adjust seasoning with salt, pepper and additional rice vinegar and soy sauce, if necessary.

  • Heat a grill, grill pan or broiler. Brush bread slices with olive oil and arrange on grill. Toast until golden or grill marks appear on bread, flip and grill other side. Transfer grilled bread to a serving platter. Spread tapenade on each slice of bread and sprinkle with toasted sesame seeds.

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