Aubergine and Cherry Tomato Bruschetta with Green Olive Tapenade
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.