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.

INGREDIENTS:

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

METHOD:

Preheat your oven to 220C.

Brush each slice of bread with oil on both sides. Peel the garlic clove and cut it in half. Rub the cut side on both sides of each slice of bread to flavour it. Toast in the preheated oven for 5-6 minutes or until crunchy and golden.

In the meantime add all the tapenade ingredients to the small bowl of a food processor with an s-blade. Pulse until you reach the consistency you like. I like mine a little chunky, see video for reference.

Serve while the bread is warm spreading the tapenade onto it and topping with halved or quartered cherry tomatoes and fresh basil leaves.

baguette bread bruschetta easy fresh green olive halkidiki olives quick simple starter summer tapenade