This fresh and zesty combo makes the most of colourful ingredients and is wonderful as a starter or light lunch.
Ingredients
Six fresh plum tomatoes, seeded and chopped
Three red peppers, roasted and chopped
Six kalamata olives, chopped
One tbsp capers, rinsed and chopped
One teaspoon red pepper flakes
One clove garlic, peeled and minced
One tbsp basil, chiffonade, and one tbsp parsley, chopped
Two tbsps extra virgin olive oil
One tbsp sherry vinegar
Sea salt & fresh cracked black pepper
Sourdough or italian bread, thickly sliced
Extra virgin olive oil
Garlic clove
Sea salt
Freshly grated parmesan cheese
Method
Combine tomatoes, peppers, olives, capers and pepper flakes in saucepan and cook over low heat to warm.
Strain mixture in large strainer and allow liquid to drain away.
Place mixture in bowl and combine with basil, parsley, olive oil and vinegar.
Season, stir and set aside.
To make bruschetta - grill or toast slices of bread and rub with garlic clove.
Place on serving platter, drizzle with remaining oil and sprinkle with sea salt.
Place large spoonful of tapenade on each toast piece and sprinkle with parmesan.
Comments