Tapenade toasts

Tapenade toasts

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(3 ratings)

Prep: 15 mins Cook: 8 mins - 10 mins


Serves 6
These ciabatta bread toasts topped with black olive, caper, parsley and garlic dip are ideal served as canapés or with soup

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal146
  • fat10g
  • saturates2g
  • carbs11g
  • sugars1g
  • fibre2g
  • protein2g
  • salt1.5g


  • 1 small ciabatta
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g pitted black kalamata olive
  • 3 tbsp extra virgin olive oil
  • small pack of parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 tbsp caper
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 1 garlic clove, crushed


  1. Heat oven to 220C/200C fan/gas 7. Cut ciabatta into 12-18 thin slices. Arrange in 1 layer on a baking sheet.

  2. Drizzle with olive oil, season and bake for 8-10 mins, or until crisp. Meanwhile, blitz olives, extra virgin olive oil, parsley, capers and garlic to a paste. Season with black pepper and spread on the ciabatta toasts.

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