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Tapenade toasts

Tapenade toasts

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal146
fat10g
saturates2g
carbs11g
sugars1g
fibre2g
protein2g
salt1.5g
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Ingredients

  • 1 small ciabatta
  • 1 tbsp olive oil
  • 100g pitted black kalamata olive
  • 3 tbsp extra virgin olive oil
  • small pack of parsley
  • 2 tbsp caper
  • 1 garlic clove , crushed

Method

  • STEP 1

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

  • STEP 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.

Recipe from Good Food magazine, December 2013

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Overall rating

A star rating of 4.7 out of 5.3 ratings
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