Bruschetta with Sun-Dried Tomatoes and Olive Tapenade
Appetizers • European
Description
In a sterilized sealed jar, the tapenade can be stored in the refrigerator for a long time.
Ingredients
- Ciabatta to taste
- Olive Oil 3 tablespoons
- Sun-Dried Tomatoes 5 pieces
- Melted Cheese 0 oz
- Salt to taste
- Basil 1 stem
- Olives stuffed with lemon 5 oz
- Capers 2 tablespoons
- Garlic 2 cloves
Step-by-Step Guide
Step 1
Toast 4 slices of ciabatta about 1 cm thick in a dry skillet until golden brown.
Step 2
Drizzle 2 pieces with olive oil — 1 teaspoon each. Top with sliced mozzarella and halved cherry tomatoes. Season with salt to taste and sprinkle with basil.
Step 3
Spread tapenade on the remaining slices of bread.
Step 4
For the tapenade, press the garlic through a garlic press. Mash the olives and capers into a paste: it's convenient to use the same garlic press for a uniform mixture.
Step 5
Finely chop the basil (10 leaves) and add it to the paste. Add 2 tablespoons of oil and, if needed, salt. Although capers usually provide the necessary saltiness.
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