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Sweet Tomato Bruschetta with Olive Tapenade

The glorious sweetness of late season tomatoes and salty, deep olive tapenade. Can it get any better? Bruschetta makes the perfect starter, snack or light lunch and is an easy way to one off your five-a-day. The best food is simple and fresh. 

The trick with this brushetta, is to use the best tomatoes you can afford to buy. They are relatively inexpensive, so go for smaller riper varieties. Perhaps you’re lucky enough to grow your own! I used small red Santini and Orange Rapture varieties, which were on offer in Tesco this week. 

Top griddled french stick slices with olive oil coated tomatoes and finish with a spoonful of lemony olive tapenade; throw on a basil leaf or two and it’s good to go. 
Serves 2-4 

1 white french stick, cut diagonally into 2cm slices 
6 red Santini tomatoes, chopped into small chunks 
6 Orange Rapture tomatoes, chopped into small chunks 
1 tbsp good quality extra virgin olive oil 
1 tsp balsamic vinegar 
For the tapenade: 
50g mixed olives, stone removed 
Juice of 1/2 unwaxed lemon 
Pinch sea salt 
Handful of fresh basil leaves 

1. Heat a griddle pan and place the bread slices flat onto the pan. Toast over a medium-high heat for 4-5 minutes until crisp and golden. 
2. In the meantime, combine both varieties of tomatoes, olive oil and balsamic vinegar in a bowl and set aside. 
3. Place the olives, lemon juice and sea salt in a high-power blender and mix over a low speed until combined but still textured. 
4. To assemble, place the toasted bread onto a serving board. Spoon over the tomato mixture and flatten slightly. Add a teaspoon sized amount of tapenade on top of each brushetta. Finish with a basil leaf. 


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