Sour dough bruschetta with chunky olive tapenade
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Green olives, pitted |
| ½ | cup | Black olives, pitted |
| 3 | tablespoons | Finely chopped garlic, (up to 4) |
| 1 | tablespoon | Freshly grated lemon zest |
| 1 | large | Tomato, seeded and diced |
| 2 | tablespoons | Rice vinegar or to taste |
| 2 | tablespoons | Soy sauce or to taste |
| Salt and freshly ground black pepper | ||
| 1 | small | Loaf sour dough bread, cut into 1/2-inch slices on a diagonal |
| Olive oil for grilling | ||
| 1 | tablespoon | Toasted sesame seeds |
Directions
In a food processor coarsely chop the green olives by pushing the pulse button several times. Transfer green olives to a bowl. Repeat process for black olives and transfer to bowl with the green olives. Stir in the garlic, lemon zest, tomato, rice vinegar and soy sauce. Adjust seasoning with salt, pepper and additional rice vinegar and soy sauce, if necessary.
Heat a grill, grill pan or broiler. Brush bread slices with olive oil and arrange on grill. Toast until golden or grill marks appear on bread, flip and grill other side. Transfer grilled bread to a serving platter. Spread tapenade on each slice of bread and sprinkle with toasted sesame seeds.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8874 Posted to MC-Recipe Digest V1 #609 by "Angele and Jon Freeman" <jfreeman@...> on May 12, 1997