Olive and lemon tapenade on bruschetta
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1-2
Dietary Vegetarian
From Ready Steady Cook
Method
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For the tapenade, place all of the tapenade ingredients into a small food processor and process until smooth and combined.
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For the bruschetta, heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides.
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Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges.
Ingredients
For the tapenade
- 100g/3½oz black olives, pits removed
- 1 garlic clove, finely chopped
- ½ lemon, juice and zest
- 3 tbsp olive oil
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
For the chargrilled bruschetta
- 3 slices ciabatta bread
- 3 tbsp olive oil
To serve
- 8 whole black olives, pits removed
- lemon wedges
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