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Bruschetta with avocado and olive tapenade

 


Method 1

Ingredients

For the tapenade

70g/2½oz pitted black olives, drained if from a jar

3 tbsp sun-dried tomato paste

1 tsp runny honey

1½ tsp white wine vinegar

For the bruschetta

2 tbsp olive oil, plus extra for drizzling

1 garlic clove, crushed

6 thick slices ciabatta

1 tbsp fresh lemon juice

1 just-ripe avocado, flesh sliced into strips

2 ripe tomatoes, deseeded and sliced into strips

1 small bunch basil, leaves only, some torn and some left whole to garnish

200g/7oz buffalo mozzarella, torn into pieces

salt and freshly ground black pepper

Method

For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside.

Heat a griddle pan or heavy-based frying pan until hot.

Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy.

Remove from the heat and spread the tapenade over the toasts.

Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper.

Drizzle with extra oil before serving, and garnish with the whole basil leaves.

Recipe tips

You can use shop-bought tapenade to speed things up, though I find my homemade one makes the recipe extra special. Make double the amount, so you’ve extra for another day – place in a sterilised jar and store for 3–4 days in the fridge.

Method 2

🥑 Bruschetta with Avocado & Olive Tapenade

Serves: 4–6 (makes 8–10 pieces)

Prep time: 15 minutes

Cook time: 5–7 minutes (to toast bread)

🧾 Ingredients:

For the bruschetta:

1 baguette or rustic sourdough loaf, sliced into 1–2 cm thick pieces

1–2 tbsp olive oil (for brushing)

1 clove garlic (cut in half, for rubbing)

For the avocado topping:

2 ripe avocados

Juice of ½ lemon or lime

Salt and freshly ground black pepper

Optional: chopped fresh basil or parsley

For the olive tapenade:

100g (about ⅔ cup) pitted black olives (Kalamata or similar)

1 tbsp capers

1 small garlic clove

2 tsp lemon juice

1–2 tbsp extra virgin olive oil

Freshly ground black pepper

Optional: 2 anchovy fillets (for a more traditional, salty tapenade)

👨‍🍳 Instructions:

Toast the bread:

Preheat the oven grill (broiler) or use a grill pan.

Brush bread slices lightly with olive oil and toast on both sides until golden and crisp.

Rub one side of each toast with the cut garlic clove while still warm.

Make the olive tapenade:

In a food processor or blender, pulse the olives, capers, garlic, lemon juice, and anchovies (if using) until coarsely chopped.

Slowly add olive oil until it reaches a spreadable consistency. Season with black pepper.

Prepare the avocado:

In a bowl, mash the avocados with lemon juice, salt, pepper, and herbs if using. Keep it a bit chunky for texture.

Assemble the bruschetta:

Spread a layer of olive tapenade on each toast.

Top with a generous spoonful of mashed avocado.

Finish with a drizzle of olive oil, a crack of black pepper, and a few fresh herb leaves if desired.

🥂 Serving tip:

Serve immediately while the bread is crisp. This goes brilliantly with chilled white wine, sparkling water with lemon, or a dry rosé.











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