Olive tapenade bruschetta with wild rocket salad

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Place the kalamata olives, garlic and half of the olive oil into a mini food processor and blend to a coarse paste. Slowly add the remaining olive oil until smooth. Season, to taste, with salt and freshly ground black pepper.
Drizzle a little olive oil on the baguette slices. Heat a griddle pan and griddle the baguette slices for 2-3 minutes on each side.
Spread each slice of baguette with the olive tapenade and place on a serving plate.
In a bowl, drizzle the rocket with a little olive oil and season with salt and freshly ground black pepper. Place onto the serving plate and serve.

1 garlic clove, peeled

small handful rocket

150g/5Â½oz kalamata olives, stones removed

salt and freshly ground black pepper

3 tbsp olive oil, plus extra for drizzling

3 slices baguette

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