Description

This sun-dried tomato and olive tapenade bruschetta is a vibrant appetizer that bursts with flavor, making it perfect for any gathering. The combination of tangy sun-dried tomatoes and briny olives atop crispy baguette slices creates an irresistible starter that will leave your guests asking for more. Easy to prepare and visually stunning, this dish is a crowd-pleaser that brings everyone together around the table.

Ingredients

Scale

1 crusty baguette (sliced into ½-inch thick pieces)
1 cup sun-dried tomatoes (packed in oil)
1 cup mixed olives (pitted)
2 cloves garlic (minced)
2 tablespoons extra virgin olive oil (plus more for drizzling)
1 tablespoon balsamic vinegar
Fresh basil leaves (for garnish)

Instructions

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush both sides with olive oil.
Toast baguette slices in the oven for 5-7 minutes until golden brown and crispy; monitor closely.
In a food processor, combine sun-dried tomatoes, olives, garlic, balsamic vinegar, and olive oil. Pulse until chunky yet spreadable.
Spoon generous amounts of tapenade onto each toasted baguette slice and top with fresh basil leaves.
Serve immediately while warm, drizzled with additional olive oil if desired.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Appetizer
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 85
Sugar: 1g
Sodium: 150mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg

Keywords: For added flavor, consider mixing in feta cheese or crushed red pepper flakes. Leftover tapenade can be stored in an airtight container in the fridge for up to five days. To reheat, simply spread it on fresh bread and toast briefly.