Bruschetta with Sun-Dried Tomatoes and Olive Tapenade

Appetizers | European cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

In a sterilized sealed jar, the tapenade can be stored in the refrigerator for a long time.

Ingredients

Ciabatta - to taste
Olive Oil - 3 tablespoons
Sun-Dried Tomatoes - 5 pieces
Melted Cheese - 1.8 oz
Salt - to taste
Basil - 1 stem
Olives stuffed with lemon - 3.5 oz
Capers - 2 tablespoons
Garlic - 2 cloves

Step by Step guide

Step 1

Toast 4 slices of ciabatta about 1 cm thick in a dry skillet until golden brown.

Step 2

Drizzle 2 pieces with olive oil — 1 teaspoon each. Top with sliced mozzarella and halved cherry tomatoes. Season with salt to taste and sprinkle with basil.

Step 3

Spread tapenade on the remaining slices of bread.

Step 4

For the tapenade, press the garlic through a garlic press. Mash the olives and capers into a paste: it's convenient to use the same garlic press for a uniform mixture.

Step 5

Finely chop the basil (10 leaves) and add it to the paste. Add 2 tablespoons of oil and, if needed, salt. Although capers usually provide the necessary saltiness.