Recipe courtesy of Drew Nieporent
Tapenade with Bruschetta
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- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
Ingredients
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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