Tomato-Olive Bruschetta - Casa De Suna

All, Appetizers, Recipes

Tomato-Olive Bruschetta

Published Sep 07

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A combination of both tapenade and bruschetta, this delicious appetizer is simple to make while being full of flavor.

This makes enough to have for a small gathering but can easily be doubled for larger entertaining.

How to Make It

Difficulty: Easy

Overall Time: 30 minutes

Prep Time: 25 minutes

Cook Time: 5 minutes

Serves: 6

INGREDIENTS

1 demi baguette, cut into 1/2-inch slices

1 peeled garlic clove, halved, divided

1 tbsp extra virgin olive oil

2 tsp fresh strained lemon juice

1 drained oil-packed anchovy, finely minced into a paste

Freshly ground black pepper

1 1/2 cups quartered cherry tomatoes

1/3 cup coarsely chopped pitted Castelvetrano olives

1/4 cup finely chopped parsley

1/4 tsp kosher salt (optional)

INSTRUCTIONS

Preheat grill to medium-high heat.

Grill bread until cut-sides are grill-marked and toasted, approximately 1 to 2 minutes per side. Remove to a plate, then scrape one half of garlic across top of each toast. Set aside.

Whisk oil with lemon juice and anchovy in a medium bowl until well combined. Generously season with pepper. Finely grate over remaining half of garlic, then stir well to incorporate. Add tomatoes, olives and parsley, tossing to combine. Season with salt, if needed.

Just before serving, top each toast with bruschetta mixture. Serve immediately.

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