OLIVE AND LEMON TAPENADE ON BRUSCHETTA
Ingredients
- 100g/3½oz black olives
- pits removed
- 1 garlic clove
- finely chopped
- ½ lemon
- juice and zest
- 3 tbsp olive oil
- 1 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- 3 slices ciabatta bread
- 3 tbsp olive oil
- 8 whole black olives
- pits removed
- lemon wedges
Directions
- For the tapenade
- place all of the tapenade ingredients into a small food processor and process until smooth and combined.
- For the bruschetta
- heat a griddle pan until hot. Drizzle the slices of bread with the oil and chargrill until golden-brown on both sides.
- Serve the tapenade spread over the bruschetta and scatter over the olives and lemon wedges.
