Sweet tomato bruschetta with olive tapenade

Sweet tomato bruschetta with olive tapenade

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

Bruschetta makes the perfect starter, brunch, or amuse-bouche with a hot, crisp base and a juicy topping. Choose a couple of varieties of tomato and the best-quality extra virgin olive oil you can get hold of. Top with a spoonful of fruity olive lemon tapenade, then sit back and dream of sunny days.

Ingredients

Quantity Ingredient
1 white french stick
6 plum tomatoes
6 orange-yellow tomatoes
2 tablespoons good-quality extra virgin olive oil

For the tapenade

Quantity Ingredient
50g mixed olives, stoned
generous pinch sea salt
handful fresh basil leaves
1/2 unwaxed lemon

Method

  1. Heat a griddle pan and slice the bread into 2cm thick slices. Place each slice onto the griddle pan for 2 minutes on each side.
  2. While the bread is toasting, chop the tomatoes and place them in a bowl. Combine with the olive oil.
  3. To make the tapenade, add the olives, sea salt, and basil to a blender, then squeeze in the lemon juice. Blend until coarsely combined.
  4. Remove the bread from the griddle pan and lay on plates. On each slice, spoon over the tomatoes and top with a teaspoon of tapenade.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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