• 1 small ciabatta loaf, cut into 12 slices
  • 3 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1 tablespoon chopped flat leaf parsley
  • 12 marinated sun-dried tomatoes in oil, drained
  • 150 g (5 oz) pitted black olives
  • 1 garlic clove
  • small handful of flat leaf parsley
  • 2 tablespoons capers
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • salt and pepper

Arrange the ciabatta slices in a single layer on a baking sheet. Mix the oil, garlic and chopped parsley together and brush over the bread slices. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes until golden and crisp.

Meanwhile, put the olives, garlic, parsley, capers, lemon juice and oil in a food processor and process to a coarse paste. Season with salt and pepper.

Spread the tapenade over the toasts and top each with a sun-dried tomato.

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