Tapenade toasts
- Good Food team
Save recipe
Serves 6
Easy
Prep: 15 mins
Cook: 8 mins - 10 mins
A star rating of 4.8 out of 5.4 ratingsRate
loading...
These ciabatta bread toasts topped with black olive, caper, parsley and garlic dip are ideal served as canapés or with soup
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Sausage minestrone
A star rating of 4.2 out of 5.7 ratings
Pistou soup
A star rating of 4 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 small ciabatta
-
1 tbsp olive oil
-
100g pitted black kalamata olive
-
3 tbsp extra virgin olive oil
-
small pack of parsley
-
2 tbsp caper
-
1 garlic clove
crushed
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal146
- fat10g
- saturates2g
- carbs11g
- sugars1g
- fibre2g
- protein2g
- salt1.5g
Ad
Method
-
step 1
Heat oven to 220C/200C fan/gas 7. Cut ciabatta into 12-18 thin slices. Arrange in 1 layer on a baking sheet.
-
step 2
Drizzle with olive oil, season and bake for 8-10 mins, or until crisp. Meanwhile, blitz olives, extra virgin olive oil, parsley, capers and garlic to a paste. Season with black pepper and spread on the ciabatta toasts.
Recipe from Good Food magazine, December 2013
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...