Olive Tapenade Bruschetta with Roasted Tomatoes

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

Vegetarian Healthy Quick Italian Appetizer

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

48.6g

per serving

48.6 g total

Fat

84.1g

per serving

84.1 g total

Protein

12.8g

per serving

12.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

wedge

Lemon

GrainsCereals

slice

Ciabatta

toasted

NutsSeeds

clove

tbsp

fresh, chopped

to taste

freshly ground, to taste

handful

Basil

fresh leaves

OilsFats

Olive Oil

tbsp

Olive Oil

for roasting

Vegetables

150

Black Olives

stones removed

piece

Cherry Tomatoes

ripe

Method

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.