grilled bread w/ black olive tapenade

Name: Grilled Bread w/ Black Olive Tapenade
Prep time: 5 min
Cook time: 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 6 ounce(s) black olives (pitted); 3 ounce(s) kalamata olive (pitted); 2 tablespoon(s) capers; 2 - anchovy fillets; 1 tablespoon(s) fresh lemon juice; 1 - garlic clove (minced); - french baguette; - olive oil, extra-virgin; - salt and pepper; - mixed field greens; - balsamic vinegar; - mixed olives (garnish)

(1 RATING)

56 Pinches 1 Photo

Thomas Bohne

Joppa, MD

Updated on May 26, 2011

Sometimes its the simple things that are best. I love grilling bread in the summer and topping with a cool, tangy tapenade. Grilling your bread will take this dish to a new level and it looks beautiful.

Rate

prep time 5 Min

cook time 5 Min

method Grill

yield 4 serving(s)

Ingredients

6 ounces black olives (pitted)
3 ounces kalamata olive (pitted)
2 tablespoons capers
2 anchovy fillets
1 tablespoon fresh lemon juice
1 garlic clove (minced)
french baguette
olive oil, extra-virgin
salt and pepper
mixed field greens
balsamic vinegar
mixed olives (garnish)

How To Make grilled bread w/ black olive tapenade

Step 1

To make tapenade: Place first six ingredients in food processer and pulse to desired consistency, set aside.

Step 2

Slice baguette lengthwise at an angle. Brush one side with olive oil and sprinkle with salt and pepper. On a hot grill place bread oiled side down and grill 3-4 minutes until edges are golden.
Step 3

On a plate, create a bed of greens and place bread on top, grilled side up. Place tapenade on bread. Garnish with mixed olives. Drizzle plate with oil and balsamic and serve.
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