Quick Bruschetta With Olive Tapenade Food

OLIVE BRUSCHETTA

Steps:

• Chop 1 cup pitted green or kalamata olives and transfer to a medium bowl. Stack 6 basil leaves, roll into a tight cylinder and thinly slice. Add to the bowl. Finely chop 2 scallions and 1 garlic clove. Add to the bowl. Add 1/4 cup olive oil and 1/4 cup grated parmesan cheese to the bowl and toss. Arrange 20 to 24 crostini, crackers or baguette slices on a platter. Divide the mixture evenly among the crostini. Drizzle with olive oil and sprinkle with more grated parmesan.
• Per serving (per piece); Calories: 81; Total Fat: 4 grams; Saturated Fat: 0.5 grams; Protein: 2 grams; Total carbohydrates: 10 grams; Sugar:1 gram; Fiber: 0.5 gram; Cholesterol: 1 milligram; Sodium: 159 milligrams

BRUSCHETTA WITH AVOCADO AND OLIVE TAPENADE

Steps:

• For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside.
• Heat a griddle pan or heavy-based frying pan until hot.
• Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy.
• Remove from the heat and spread the tapenade over the toasts.
• Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper.
• Drizzle with extra oil before serving, and garnish with the whole basil leaves.

EASY BRUSCHETTA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
• Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
• Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.

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.