Tuesday, 7 May 2013

Tapenade bruschetta

Tapenade is the taste of Provence, evoking images of swathes of purple lavender fields espousing their flirtatious aroma through the thick summer’s air.  What I love most about this brushetta is how the rich, bitter oil from the olive seeps through the dry bread to create a succulent crunch.  The ultimate domestic goddess would bake her own bread.  I however, am more than happy to use a good quality fresh loaf from a local bakery.


-          1 fresh baguette
-          200g tapenade (green or black depending on your personal preference) 
-          olive and marinated peppers to decorate
  1. Cut the baguette vertically so that each slice is approximately an inch thick
  2. Toast the slices of bread until golden
  3. Spread the tapenade generously over the toasted bread and garnish with sliced olives and marinated pepper. 

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