Tapenade toasts

Tapenade toasts

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(1 ratings)

Prep: 15 mins Cook: 8 mins - 10 mins

Easy

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
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Ingredients

  • 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
    Parsley

    Parsley

    par-slee

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

  • 2 tbsp caper
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 garlic clove, crushed

Method

  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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