We love a good bruschetta recipe. It’s an easy and simple appetizer. Make this ahead of time and put it together when you are ready to serve.
What is bruschetta?
Bruschetta is an Italian appetizer (antipasto) that consists of grilling bread and rubbed with a garlic clove. Some toppings include tomatoes, beans, cured meats, or veggies.
Oven baked ciabatta bread, toasted with olive oil and a garlic clove. This is made with tomatoes with plenty of fresh basil, lemon juice, balsamic vinegar, salt and pepper. You can taste the mixture and adjust the seasoning to your liking. Careful with the salt since the tapenade is salty.
An olive spread that’s common in France. It’s also a topping, spread, or in salads.
Olive Tapenade Bruschetta
- 1 loaf round ciabatta bread
- 1/4 cup good quality extra virgin olive oil
- 2 large tomatoes
- 1 cloves garlic
- 3 tsp lemon juice
- 1/2 cup fresh chopped basil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- 3 tbsp prepared olive tapenade
- Preheat oven to 350 degrees F.
- Slice the ciabatta bread at an angle into 1-inch thick pieces. Place in a large baking sheet. Drizzle with extra virgin olive oil. Bake for 8-10 minutes or until toasted and crispy.
- Peel the garlic clove. Rub the garlic clove on the toasted ciabatta bread.
- In a large bowl add chopped tomatoes, lemon juice, balsamic vinegar, fresh basil and salt and pepper. Mix well.
- Assemble your bruschetta.
- Plate your ciabatta on a large platter. Top with the tomatoes. Add a small spoonful of tapenade over the tomatoes.
- Serve immediately.
We use a ciabatta bread and bake it in the oven. In Italy the bread is grilled for pretty grill marks.
If you don’t have ciabatta on hand, use your favorite bread.
If you don’t want to serve this with ciabatta bread, use this as a topping over chicken or fish! It’s fabulous!
Substitute fresh oregano for basil.
Add colored tomatoes.
Add fresh mint.
Drizzle with extra virgin olive oil and/or balsamic glaze.