Meals and Courses

Black Olive Tapenade Toasts

prep 15 mins cook 3–4 mins
  • 12 slices of thin baguette
  • 1 garlic clove, halved
  • 200 g (7 oz) marinated, pitted mixed olives
  • 2 tablespoons olive oil
  • small bunch of basil
  • 25 g (1 oz) pecorino or Parmesan cheese, grated

Toast the bread lightly on both sides then rub one side with the garlic. Transfer to a baking sheet.

Finely chop the olives in a blender or food processor, then add the oil and most of the basil and blend again to make a coarse paste. Spread over the garlic toasts. Cover loosely and chill until required.

When ready to serve, remove the cover and cook the toasts in a preheated oven, 190°C (375°F), Gas Mark 5, for 10 minutes. Arrange on a serving plate and sprinkle with the pecorino or Parmesan and the remaining basil leaves.

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