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Sometimes I feel like summer recipes can be a repeat of tomatoes, zucchini, tree fruits, corn, basil pesto, and salads upon salads. Nothing wrong with that, I love them all, but variety is nice too. Last week I was walking through Wholefoods Market, and was glad to see the Olive Bar was back to self serving again. I picked up some olives and debated how to work it with tomatoes, I mean late August they’re the best aren’t they. It then struck me I should make tapenade and top it with a slice of juicy fat tomato. I was not wrong, I loved how it turned out. It was different, but still simple, and of course, super flavorful.
Start off with a couple of different varieties of olives, I picked Castelventrao and Kalamata, I love them and they’re easy to find. Next olive oil, it has to be the best you can get your hands on. I recommend local, cold pressed extra virgin. Anchovy is essential, but if your vegan or vegetarian omit and add a little salt. Also get a good loaf of bread I mean really, the ingredients are only a few so got to have really good bread. Finally heirloom tomato Please! it’s so worth it.
Olive Tapenade Bruschetta
- One medium Italian rustic or country bread, sliced toasted and rubber with raw garlic
- 1 cup castelventano olives, pitted and roughly chopped
- 1 cup kalamata olives, pitted and roughly chopped
- ½ cup e.v olive oil
- 1 large cloves garlic smashed + one for rubbing
- 1-2 anchovy fillet
- 1 tablespoon lemon juice
- 2 tablespoons basil or parsley
- ½ tablespoon capers
- 1-2 heirloom tomato
Mash the garlic and anchovies in a motar and pestle, then add the chopped olives to combine well. Pour the olive oil, lemon juice, capers and chopped herbs. Mix well. Spread the tapenade on the garlic rubbed toasted bread. Place a slice of heirloom tomato and sprinkle some flaky salt and pepper. Eat.
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