This is the most summer-y recipe I’ve created all winter and it’s because right about now I miss those rays of sun the most. Crunchy bread topped with a tangy and savoury green olive tapenade topped with colourful tomatoes and fresh basil just takes me there – like a bite of sunshine.

I whipped this up as the starter in my offering for a cook at home Valentine’s three course menu bonanza. In it this bruschetta is followed by savoury mushroom steaks with parsnip and white bean puree and dukkah with a side of fennel and fresh herb salad. To finish it all off I whip up these orange chocolate pots. I hope you enjoy this idea and make yourselves a wonderful feast when Valentine’s comes around! Or save the recipe for this summer when you have lots of your favourite fresh tomatoes on hand. Yum!

Malin x

Bruschetta with Green Olive Tapenade

Serves 2.


4 slices of baguette or 2 slices sourdough or 2 slices gluten free bread

0,5 tbsp extra virgin olive oil

1 garlic clove

For the tapenade:

1 cups / 125 g green olives, I used halkidiki

0,25 cup / 5 g coarsely chopped flat leaf parsley

0,5 tbsp / 5 g capers

0,5 small lemon, zest and juice

0,125 (1/8) cup extra virgin olive oil

Top with:

8-10 cherry tomatoes

Fresh basil