Tapenade with Bruschetta Recipe

Name: Tapenade with Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 cup capers, drained and rinsed; 4 anchovy fillets; 1/2 teaspoon fresh thyme; 2 tablespoons brandy; 1/8 cup extra virgin olive oil; 2 cups black Nicoise olives, pitted; 1 tablespoon orange juice; Twelve 1 1/2-inch slices Italian bread; 1/4 cup extra virgin olive oil; 2 cloves garlic, peeled

Servings: persons

1/8 cup capers, drained and rinsed
4 anchovy fillets
1/2 teaspoon fresh thyme
2 tablespoons brandy
1/8 cup extra virgin olive oil
2 cups black Nicoise olives, pitted
1 tablespoon orange juice
Twelve 1 1/2-inch slices Italian bread
1/4 cup extra virgin olive oil
2 cloves garlic, peeled

1
Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended.
2
Add the olives and the orange juice and pulse until well combined yet fairly coarse.
3
Toast the bread on both sides under the broiler until lightly brown.
4
While bread is still warm, rub one side with a smashed garlic clove.
5
Using a pastry brush, lightly coat the bread on both sides with olive oil.
6
Sprinkle with kosher salt.
7
Bake in a 350 degree oven for 10 minutes or until crisp.
8
Serve immediately with the tapenade.

204

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/8 cup capers, drained and rinsed, 4 anchovy fillets, 1/2 teaspoon fresh thyme, 2 tablespoons brandy, and more.

Yes, Tapenade with Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tapenade with Bruschetta

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