Olive Tapenade Bruschetta
Two appetizers in one, this Olive Tapenade Bruschetta is an irresistible combination of salty, briny flavor and crisp, crunchy bread. A crowd-pleasing vegetarian appetizer, it’s great to make ahead of time and perfect to save on every occasion!
Servings: 16 servings
Equipment
Ingredients
- 1 loaf round ciabatta bread sliced
- 1/4 cup good quality extra virgin olive oil
- 1 clove garlic
- 2 large tomatoes chopped
- 3 teaspoons lemon juice
- 1 Tablespoon balsamic vinegar
- 1/2 cup fresh basil chopped
- Salt to taste
- Pepper to taste
- 3 Tablespoons prepared olive tapenade
Instructions
- Preheat the oven to 350° Fahrenheit.
- Slice the ciabatta bread at an angle into 1-inch thick pieces. Place it in a large baking sheet. Drizzle with extra virgin olive oil. Bake for 8-10 minutes or until toasted and crispy.1 loaf round ciabatta bread, 1/4 cup good quality extra virgin olive oil
- Peel the garlic clove. Rub the garlic clove on the toasted ciabatta bread.1 clove garlic
- In a large bowl, add the chopped tomatoes, lemon juice, balsamic vinegar, fresh basil, salt, and pepper. Mix well.2 large tomatoes, 3 teaspoons lemon juice, 1 Tablespoon balsamic vinegar, 1/2 cup fresh basil, Salt to taste, Pepper to taste
- Place the ciabatta on a large platter. Top with the tomatoes. Add a small spoonful of olive tapenade on top.3 Tablespoons prepared olive tapenade
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 139mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg