Tapenade toasts
By Good Food
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
Ingredients
- 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
Method
Heat oven to 220C/200C fan/gas 7. Cut ciabatta into 12-18 thin slices. Arrange in 1 layer on a baking sheet.
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.