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Bruschetta with Rustic Green Olive Tapenade


Serves eight to ten.

Yields about 2 cups topping.

  • To learn more, read:
    Making the Best Bruschetta
  • by from Fine Cooking
    Issue 58

  • 1 clove garlic
  • 2 salt-packed anchovies, rinsed and filleted, or 4 oil-packed anchovy fillets
  • Kosher salt
  • 1/2 lb. green olives, such as Picholine or Lucques, rinsed and pitted
  • 3 Tbs. capers, rinsed well
  • 1 tsp. finely chopped fresh savory leaves (optional)
  • 3 Tbs. chopped fresh flat-leaf parsley
  • 1/4 cup extra-virgin olive oil
  • 2 hard-cooked eggs, peeled and roughly chopped
  • 1 recipe Basic Bruschetta

With a mortar and pestle, pound the garlic and anchovies to a smooth paste with a pinch of salt.

In a food processor, combine the olives and capers and pulse until the ingredients are roughly chopped. Transfer the mixture to a bowl and stir in the garlic-anchovy paste, herbs, olive oil, and eggs. Spread the tapenade on the grilled bread.

nutrition information (per serving):
Size : per Tbs., Calories (kcal): 30, Fat (kcal): 3, Fat Calories (g): 25, Saturated Fat (g): 0.5, Protein (g): 1, Monounsaturated Fat (g): 2, Carbohydrates (mg): 1, Polyunsaturated Fat (mg): 0.5, Sodium (g): 230, Cholesterol (g): 15, Fiber (g): 0,

This recipe is extremely easy and always a big hit. It's definitely for olive lovers, and it's delicious.

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