Olive Tapenade Bruschetta with Wild Rocket Salad

Toasted baguette slices topped with home-made kalamata olive tapenade served alongside a simple seasoned wild rocket salad.

Cook Time

6 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

GrainsCereals

3
slice

Baguette

NutsSeeds

1
clove

Garlic

peeled

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

OilsFats

45
ml

Olive Oil

divided use plus extra for drizzling

Vegetables

150
g

Kalamata Olives

stones removed

1
handful

Rocket

small handful

Steps

Blend olives, garlic, and half the olive oil in a mini food processor to a coarse paste.
Add remaining oil slowly while blending until smooth and season with salt and pepper.
Drizzle olive oil on baguette slices and griddle for 2 to 3 minutes per side.
Spread the tapenade over the toasted baguette slices and place on a plate.
Toss rocket with olive oil, salt, and pepper in a bowl.
Serve the salad alongside the bruschetta.