Bruschetta with Cream Cheese and Tapenade

  • Bruschetta with Cream Cheese and Tapenade
Ranked: 119th

Rated 4.92 out of 5 based on 6 votes

Ingredients

  • 200 g (7 oz) jar pitted kalamata olives, drained and finely chopped
  • 4 x sun-dried tomatoes in oil, chopped
  • 1 Tbls capers, chopped
  • 1/2 Tbls green peppercorns in brine, crushed
  • 2 cloves garlic, crushed
  • 2 Tbls extra virgin olive oil
  • 1 Tbls fresh basil, chopped finely
  • 1 x salt and pepper
  • 1 x bruschetta
  • 1 x cream cheese
  • 1 x extra clove garlic for rubbing the bread

Method

• Make sure that you finely chop the ingredients (olives, sun-dried tomatoes, basil and capers) for tapenade.
• Mix the olives, crushed garlic, capers, crushed green peppercorns and sun-dried tomatoes together. Drizzle the olive oil and season with salt and pepper. Carefully combine all the ingredients.
• Lightly grill both sides of the bread until golden. Brush one side with oil and then rub with a cut clove of garlic. Spread the bruschetta slices with cream cheese. Top them up with tapenade and serve immediately.

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  • It was meant to be 5 stars. Sorry about that :(

    Reply

    by Rebecca Evans on 25/03/2014, 15:17
    Rebecca Evans
    • It’s OK. Happens a lot here :)

      Reply

      by A. Gulden on 30/03/2014, 06:47
      A. Gulden
  • Looks delicious!

    Reply

    by Emma Smith on 25/03/2014, 15:18
    Emma Smith
    • Thank you :)

      Reply

      by A. Gulden on 30/03/2014, 06:47
      A. Gulden
  • Yummy! So Mediterranean

    Reply

    by Nesrin Akkus on 25/03/2014, 15:51
    Nesrin Akkus
    • Thank you! It was absolutely delicious. Cream cheese gives bruschetta a different texture but you could make it without the cream cheese of course.

      Reply

      by A. Gulden on 30/03/2014, 06:48
      A. Gulden
  • This is great — also great presentation!

    Reply

    by Angela H. on 31/03/2014, 12:28
    Angela H.
    • Thank you my dear. Still working on my photography :)

      Reply

      by A. Gulden on 31/03/2014, 12:41
      A. Gulden