Olive tapenade bruschetta
Prep:
5 mins
An incredibly easy starter to make that is absolutely delicious and will disappear quickly.
300g Kalamata olives, stones removed
2 garlic cloves
Handful, fresh basil leaves, plus some to garnish
2-3 tbsp olive oil
Rustic bread of choice, sliced into wedges or rounds
Using a food processor, blitz everything together until it’s resembles a thick and creamy dip (yet retaining some texture from the olives).
Serve with warmed bread for dipping and spreading.
Serves
6-8
Preparation Time
5 minutes
Main ingredients
Vegetables, Oil, Bread
Recipe Type
Starters
Level of Difficulty
Easy
This lasts in the fridge for 1 week.
