Bruschetta with Tapenade and Tomatoes Print

Bruschetta with Tapenade and Tomatoes

Serves 8

1 loaf ciabatta bread, sliced into ½ inch thickness

1-2 cloves garlic
Extra virgin olive oil
175g/6oz pitted black olives
4 anchovy fillets from tin
2 cloves garlic
4 tbsp extra virgin olive oil
6 very ripe tomatoes from the vine
1 small bunch basil
1 small red onion
Salt, pepper and sugar
Extra virgin olive oil


  1. Blitz the olives, garlic, anchovies and extra virgin olive oil in a blender. Dice the tomatoes into small cubes.
  2. Add salt, pepper and pinch of sugar.
  3. Dice the red onion very finely and chop the basil. Add to tomatoes.
  4. Crush the garlic very well and add to a few tablespoons of extra virgin olive oil.Brush the sliced bread with the flavoured oil and grill on a chargrill or under a hot grill till golden brown on both sides. Bruschetta are now ready for any topping.
  5. Spread olive mixture on bread and top it with the diced tomato mixture.

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