Tapenade toasts

bruschetta canape crostini olive dip soup accompaniment

N/A

Source

Ingredients

1 small ciabatta

1 tbsp olive oil

100g pitted black kalamata olive

3 tbsp extra virgin olive oil

small pack of parsley

2 tbsp caper

1 garlic clove , crushed

Method

Heat oven to 220C/200C fan/gas 7. Cut ciabatta into 12-18 thin slices. Arrange in 1 layer on a baking sheet.

Drizzle with olive oil, season and bake for 8-10 mins, or until crisp. Meanwhile, blitz olives, extra virgin olive oil, parsley, capers and garlic to a paste. Season with black pepper and spread on the ciabatta toasts.