Olive Tapenade & Bruschetta
The best-loved spread of the Mediterranean: a tapenade of black olives, capers and anchovy, met with grilled bread.
- Time
- 15 minutes
- Serves
- 6
- Level
- Easy
- Cuisine
- Italian
Directions
- Put the olives, capers, anchovy and garlic into a food processor.
- Add the olive oil and lemon juice and blend to a paste that is smooth but still slightly coarse.
- Fold in the thyme. Taste before salting — capers and anchovy are already salty, so use little.
- Toast the baguette slices on a griddle or in a toaster.
- Spread the tapenade on the bread, finish with a drop of olive oil and serve.
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