Tomato and Olive Tapenade Bruschetta

Instructions

1. Step 1

   Preheat the oven to 220°C and set out a baking sheet.

   Cookware: baking sheet, oven

2. Step 2

   Arrange the baguette slices on the baking sheet and brush them with 2 tbsp (30 ml) olive oil.

   Ingredients used: 240.0 gr Baguette, 30.0 ml Extra Virgin Olive Oil

   Cookware: baking sheet, pastry brush

3. Step 3

   Bake until crisp and lightly golden, turning the slices halfway through.

   Timer: 8 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Rub the warm toast with half of the garlic, then let it cool slightly.

   Ingredients used: 4.0 gr Garlic

   Cookware: baking sheet

5. Step 5

   Place the olives, capers, remaining garlic, lemon juice, olive oil, and black pepper in a food processor. Pulse to form a coarse tapenade.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Caper, 15.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 0.5 gr Ground Black Pepper, 100.0 gr Kalamata Olive, 15.0 ml Lemon Juice

   Cookware: food processor

6. Step 6

   Combine the tomato, basil, and salt in a mixing bowl. Fold in the prepared tapenade.

   Ingredients used: 10.0 gr Basil, 1.5 gr Salt, 250.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

7. Step 7

   Spoon the tomato and olive topping over the toasted baguette and serve immediately.

   Cookware: spoon