Bruschetta with avocado and olive tapenade
Mary's new favourite lunch - quick and easy to make and oh so tasty. If your ciabatta loaf is long and narrow, cut it on the diagonal to give a larger surface area to hold all the topping. For this recipe you need a mini food processor to make the tapenade.
Ingredients
- garlic clove1 კბილი
- White wine vinegar1 ჩაის-კოვზი
- Olive Oil50 ml
- Lemon juice1 სუფრის-კოვზი
Instructions
6 steps- 1
For the tapenade, measure all the tapenade ingredients into a mini food processor. Pulse until well chopped and the mixture forms a rough paste. Season with salt and pepper and set aside.
- 2
Heat a griddle pan or heavy-based frying pan until hot.
- 3
Mix the oil and garlic together in a bowl. Brush the ciabatta slices with the garlic oil and then chargrill or pan-fry the bread for 2 minutes on each side until brown and crispy.
- 4
Remove from the heat and spread the tapenade over the toasts.
- 5
Drizzle the lemon juice over the avocado, then arrange on the toasts, followed by the tomato strips, torn basil and mozzarella. Season well with salt and freshly ground black pepper.
- 6
Drizzle with extra oil before serving, and garnish with the whole basil leaves.
Nutrition
1 serving ≈ 133 g
Nutrition values are estimates. - means data is unavailable.
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