Tapenade with Bruschetta

Total Time:
45 min
Prep:
30 min
Cook:
15 min
Ingredients
  • 1/8 cup capers, drained and rinsed
  • 4 anchovy fillets
  • 1/2 teaspoon fresh thyme
  • 2 tablespoons brandy
  • 1/8 cup extra virgin olive oil
  • 2 cups black Nicoise olives, pitted
  • 1 tablespoon orange juice
  • Twelve 1 1/2-inch slices Italian bread
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, peeled
Directions
  • Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse.

  • Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil.

  • Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade.


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