Quick Bruschetta With Olive Tapenade Recipes

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QUICK GARLICKY BRUSCHETTA WITH TOMATOES AND BASIL



Quick Garlicky Bruschetta with Tomatoes and Basil image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 cup diced ripe tomatoes
2 tablespoons chopped fresh basil leaves
2 teaspoons olive oil
1/2 teaspoon garlic powder
Salt and ground black pepper
1 loaf French bread, sliced diagonally into 1-inch thick slices and toasted

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



Tapenade with Bruschetta image

Provided by Food Network

Time 45m

Number Of Ingredients 10

1/8 cup capers, drained and rinsed
4 anchovy fillets
1/2 teaspoon fresh thyme
2 tablespoons brandy
1/8 cup extra virgin olive oil
2 cups black Nicoise olives, pitted
1 tablespoon orange juice
Twelve 1 1/2-inch slices Italian bread
1/4 cup extra virgin olive oil
2 cloves garlic, peeled

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.

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