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Tapenade bruschetta recipe
The tapenade is a special Provencal delicacy, which we highly recommend for a wine drinking summer evening or as an appetizer at a friendly get-together. Its name comes from the Provencal word for “capers” but actually, it is the black olive that serves as its main ingredient. Simple and quick to prepare, it will delight you with its exquisite, piquant taste.
Production
01
Drain the capers and the olives and then chop them finely with a sharp knife, together with the anchovy fillets.
02
Snip the parsley very finely, and then mix it into the caper-olive pulp, together with the squeezed garlic.
03
Flavor it with pepper and red wine vinegar. Finally, blend it until creamy together with the sunflower oil.
Tip:
Serve it on toasted baguette pieces. You can also flavor it with fresh basil in place of the parsley.
Ingredients
1
tbs
Aceto balsamico red
150
g
black olives
1
tbs
capers
2
slice(s)
anchovy fillets
2
clove(s)
garlic
1
tbs
parsley
1
pinch