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Bruschetta with green olive tapenade

Aubergine and Cherry Tomato Bruschetta with Green Olive Tapenade

Prep Time 15 mins
Cook Time 15 mins
Course Main Course, Snack
Cuisine Italian
Servings 6

Ingredients
  

Gluten Free

    For the Olive Tapenade:

    • 100 g green olives stones removed
    • 1 tbsp capers
    • Handful of fresh basil leaves
    • 1 tsp garlic puree
    • ½ tsp Dijon mustard
    • 1 tbsp lime juice
    • 30 g pine nuts
    • 150 ml extra virgin olive oil

    For the Topping:

    • 2-3 tbsp olive oil
    • 1 aubergine sliced into rings
    • 10 cherry tomatoes halved
    • Pinch salt
    • ½ tsp garlic puree

    To Serve:

    • 4-6 slices of your favourite bread.
    • Handful of fresh rocket leaves
    • A few pine nuts
    • A drizzle of olive oil.

    Instructions
     

    • First, put all of your tapenade ingredients into a food processor and process until fairly smooth but still with some consistency to it. Spoon into a container and set aside.
    • To make the topping, heat the olive oil in a pan and fry the aubergine, in two batches if necessary, until they are browned on both sides and soft, about 8 minutes. You may need to add more olive oil as you go along as aubergines suck it up like it’s going out of style.
    • Set the aubergines aside and then add a touch more olive oil to the pan. Put the cherry tomatoes in and fry for about 3-4 minutes, flipping them from time to time. You want them softened slightly but not mushy. Add a pinch of salt and the garlic puree and fry for another minute, then turn the heat off the pan.
    • To serve, toast your bread and spread a couple of teaspoons of tapenade over one side. Top with 3-4 slices of aubergine and the same amount of cherry tomatoes on top of that. Put on a pinch of the rocket leaves, sprinkle on a few pine nuts and then drizzle with olive oil.
    Keyword Breschetta, gluten free, Italian, olives, tapenade, vegan