Tapenade & Toast
Olive & caper tapenade with crunchy bread.
Posted by Cat Morley
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You Will Need (9 things)
- Bread
- 300 g Black Olives
- Olive Oil
- 40 g Capers
- 4 Garlic Cloves , chopped
- Juice from 1 Lemon
- 4 tbsp Olive Oil plus extra for brushing the bread
- Handul of Parsley
- Salt & pepper
Steps (4 steps, 10 minutes)
-
1
Slice your bread into thin slices and brush with olive oil before toasting.
-
2
Place the olives, capers, garlic, parsley and season with salt & pepper.
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3
Squeeze in the juice from the lemon, add the olive oil and blend until smooth but still with a little texture.
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4
Cut the toast with a cookie cutter to make small circle breads and serve.