Quick Bruschetta With Olive Tapenade Food

QUICK GARLICKY BRUSCHETTA WITH TOMATOES AND BASIL

Steps:

• In a small bowl, combine tomatoes, basil, olive oil, and garlic powder. Mix well to combine. Season, to taste, with salt and black pepper.
• Spoon tomato mixture on toasted bread slices and serve.

TAPENADE WITH BRUSCHETTA

Steps:

• Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse.
• Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil.
• Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade.

A TRIO OF BRUSCHETTA

Steps:

• For the white bean: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes.
• For the tapenade: Combine all ingredients in a food processor and process until smooth.
• For the fresh tomato: Combine all ingredients in a small bowl and season with salt and pepper to taste.
• For the bruschetta: Brush bread with olive oil on one side and grill oiled side down until golden brown. Top with the white beans, tapenade and tomatoes.

OLIVE TAPENADE FOR BRUSCHETTA

Steps:

• Finely chop both kinds of olives and garlic cloves. I use a hand-chopper (Pampered Chef) to achieve a very fine texture. Stir olives and garlic together. Add oregano and black pepper to olive mix, stir to blend. Add the olive oil and give a final stir. Place in a covered container to refrigerate for 24 hours or longer.
• Note from Spence's Girl: If you have more tapenade than bread, this is excellent tossed into a pasta sauce or used as the olive salad component of a muffalletta sandwich!