Quick Bruschetta With Olive Tapenade Recipes

EASY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

TAPENADE WITH BRUSCHETTA

Steps:

• Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse.
• Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil.
• Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade.

AWESOME OLIVE BRUSCHETTA

Steps:

• Mix all ingredients together the night before serving. Spread on your choice of sliced bread (french, cuban, italian baguette) and toast at 350 degrees until melted and slightly browned on top.

OLIVE BRUSCHETTA

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the oil, vinegar, salt and pepper; pour over vegetables and toss to coat. Serve on toasted baguette slices.

5-MINUTE OLIVE TAPENADE

Steps:

• Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

OLIVE TAPENADE FOR BRUSCHETTA

Steps:

• Finely chop both kinds of olives and garlic cloves. I use a hand-chopper (Pampered Chef) to achieve a very fine texture. Stir olives and garlic together. Add oregano and black pepper to olive mix, stir to blend. Add the olive oil and give a final stir. Place in a covered container to refrigerate for 24 hours or longer.
• Note from Spence's Girl: If you have more tapenade than bread, this is excellent tossed into a pasta sauce or used as the olive salad component of a muffalletta sandwich!