Olive & Sun-Dried Tomato Tapenade on Toasted Ciabatta

Ingredients

For the Tapenade

• 1 cup mixed olives, pitted

• 1 cloves garlic

• ¼ cup sun-dried tomatoes (drained if packed in oil)

• 5-7 fresh basil leaves

• 2 tbsp extra virgin olive oil

• Salt and freshly ground black pepper, to taste

To Serve

• 1 ciabatta loaf, sliced

• Extra virgin olive oil for drizzling

• Fresh basil leaves for garnish (optional)

Method

1. Add the olives, garlic, sun-dried tomatoes, basil, and olive oil to a food processor.

2. Pulse until the mixture is finely chopped but still retains some texture. Avoid over-processing into a smooth paste.

3. Season with salt and freshly ground black pepper to taste.

4. Lightly brush the ciabatta slices with olive oil and toast until golden and crisp.

5. Generously spoon the tapenade onto the warm toasted ciabatta.

6. Finish with a drizzle of extra virgin olive oil and garnish with fresh basil leaves if desired.

Notes

• For a richer flavour, allow the tapenade to rest for 15-20 minutes before serving.

• Delicious served as an appetizer, part of a grazing board, or alongside soups and salads.

• Store leftover tapenade in an airtight container in the refrigerator for up to 5 days.