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Olive Tapenade Bruschetta with Roasted Tomatoes

Blended black olive tapenade spread on toasted ciabatta, topped with oven-roasted cherry tomatoes and fresh basil garnish.

VegetarianHealthyQuickItalianAppetizer

Estimated Nutrition

Per Serving Total
Calories 985.4 kcals 985.4 kcals
Carbohydrates 48.6 grams 48.6 grams
Fat 84.1 grams 84.1 grams
Protein 12.8 grams 12.8 grams
Cook Time
10 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
1
wedge
Lemon
GrainsCereals
2
slice
Ciabatta
toasted
NutsSeeds
1
clove
Garlic
2
tbsp
Parsley
fresh, chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
handful
Basil
fresh leaves
OilsFats
50
ml
Olive Oil
1
tbsp
Olive Oil
for roasting
Vegetables
150
g
Black Olives
stones removed
6
piece
Cherry Tomatoes
ripe

Steps

  • Preheat the oven to 200°C.
  • Combine the tapenade ingredients in a food processor and blend until almost smooth.
  • Season the tapenade to taste with salt and pepper.
  • Place cherry tomatoes on a baking sheet and drizzle with 15ml of olive oil.
  • Season tomatoes with salt and pepper then roast for 8 to 10 minutes.
  • Spread tapenade onto toasted ciabatta slices.
  • Top with roasted tomatoes and garnish with a lemon wedge and basil leaves.