Sweet Tomato Bruschetta With Olive Tapenade is incredibly simple to make and bursting with flavour. This sweet and savoury combination is a great way to start the day or whenever you want to try something new that will tantalize your taste buds with each bite.
by Katy Beskow Little Miss Mea Free
Sweet Tomato Bruschetta With Olive Tapenade
Ingredients
Ingredients
- 1 white french stick, cut diagonally into 2cm slices
- 6 red santini tomatoes*, diced
- 6 orange rapture tomatoes, diced
- 1 tbsp extra virgin olive oil
- 1 tsp balsamic vinegar
Tapenade
- 50 g mixed olives, stone removed
- juice of 1/2 unwaxed lemon
- 1 pinch sea salt
- handful of fresh basil leaves
Instructions
Preparation
- Heat a griddle pan and place the bread slices flat onto the pan. Toast over medium-high heat for 4-5 minutes until crisp and golden
- In the meantime, combine both varieties of tomatoes, olive oil, and balsamic vinegar in a bowl and set aside. Place the olives, lemon juice, and sea salt in your Optimum high-speed blender and mix over a low speed until combined but still textured.
- To assemble, place the toasted bread onto a serving board. Spoon over the tomato mixture and flatten slightly. Add a tsp-sized amount of tapenade on top of each bruschetta. Finish with a basil leat.
- *If Santini tomatoes are not available purchase the best tomatoes you can afford to buy - this is the trick to a great bruschetta.
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