Great food is like great sex. The more you have the more you want … Check This Amazing Recipe: Bruschetta with avocado and olive tapenade
How to Make Bruschetta with avocado and olive tapenade
less than 30 mins
less than 10 mins
For the tapenade
- 70g/2½oz pitted black olives
- 3 tbsp sun-dried tomato paste
- 1 tsp runny honey
- 1½ tsp white wine vinegar
For the bruschetta
- 2 tbsp olive oil
- 1 garlic
- 6 thick slices ciabatta
- 1 tbsp fresh lemon juice
- 1 just-ripe avocado
- 2 ripe tomatoes
- 1 small bunch basil
- 200g/7oz buffalo mozzarella
- salt and freshly ground black pepper
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.