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The Four Graces

Food & Wine Paring

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Tapenade with Bruschetta

Recipe Date:
May 27, 2015
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • 1/2 lb pitted mixed olives
  • 2 anchovy fillets, rinsed
  • 1 small clove garlic, minced
  • 2 tbsps capers
  • 3 fresh basil leaves
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsps extra-virgin olive oil
Directions

Recipe by Chef Carrie Wong

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, pulse mixture until it becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve with Bruschetta

Bruschetta

Slice the baguette crosswise into 18 thin round slices. Brush the bread rounds lightly with olive oil on 1 side. Arrange them in rows, oil side up, on a sheet pan lined with parchment paper and toast in the oven until lightly browned, about 7 to 10 minutes.