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Recipe courtesy of Yaara Amberg

Quick Bruschetta with Olive Tapenade

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Inactive: 5 min
  • Yield: 6 to 8 servings
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1 cup pitted black or other olives 

2 cloves garlic

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 loaf Italian or French bread, sliced into rounds

Handful of fresh basil leaves, chiffonade


  1. Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes. 
  2. Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving.