Tapenade toasts

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

  • Prep:15 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 146
  • fat 10g
  • saturates 2g
  • carbs 11g
  • sugars 1g
  • fibre 2g
  • protein 2g
  • salt 1.5g


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


  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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