Olive Tapenade Bruschetta with Wild Rocket Salad

Toasted baguette slices topped with home-made kalamata olive tapenade served alongside a simple seasoned wild rocket salad.

Vegetarian Healthy Quick Italian Appetiser

Estimated Nutrition

Calories

842.3

kcal / serving

842.3 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

76.4g

per serving

76.4 g total

Protein

8.1g

per serving

8.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

slice

Baguette

NutsSeeds

clove

Garlic

peeled

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

divided use plus extra for drizzling

Vegetables

150

Kalamata Olives

stones removed

handful

Rocket

small handful

Method

Serve the salad alongside the bruschetta.

Blend olives, garlic, and half the olive oil in a mini food processor to a coarse paste.

Add remaining oil slowly while blending until smooth and season with salt and pepper.

Drizzle olive oil on baguette slices and griddle for 2 to 3 minutes per side.

Spread the tapenade over the toasted baguette slices and place on a plate.

Toss rocket with olive oil, salt, and pepper in a bowl.