Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1 small ciabatta loaf, cut into 12 slices
- 3tablespoons olive oil
- 1 clove garlic, crushed
- 1tablespoons flat leaf parsley, chopped
- 12 marinated sun-dried tomatoes in oil, drained
- 30grams pitted black ripe olives (for tapenade)
- 1 clove garlic
- 1 handful small flat leaf parsley
- 2tablespoons capers
- 1tablespoons lemon juice
- 2tablespoons olive oil
- 1 pinch salt
- 1 pinch black pepper
Method
Step 1 of 3
Arrange the ciabatta slices in a single layer on a baking sheet. Mix the oil, garlic, and chopped parsley together and brush over the bread slices. Bake in a preheated oven, at 204°C, for 10 minutes, until golden and crisp.
Step 2 of 3
Meanwhile, put the olives, garlic, parsley, capers, lemon juice, and oil in a food processor and process to a coarse paste. Season with salt and black pepper.
Step 3 of 3
Spread the tapenade over the toasts and top each with a sun-dried tomato.
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