Olive tapenade bruschetta with wild rocket salad Recipe

Olive tapenade bruschetta with wild rocket salad Recipe

  • 150g/5½oz kalamata olives, stones removed
  • 1 garlic clove, peeled
  • 3 tbsp olive oil, plus extra for drizzling
  • salt and freshly ground black pepper
  • 3 slices baguette
  • small handful rocket
  1. Place the kalamata olives, garlic and half of the olive oil into a mini food processor and blend to a coarse paste. Slowly add the remaining olive oil until smooth. Season, to taste, with salt and freshly ground black pepper.
  2. Drizzle a little olive oil on the baguette slices. Heat a griddle pan and griddle the baguette slices for 2-3 minutes on each side.
  3. Spread each slice of baguette with the olive tapenade and place on a serving plate.
  4. In a bowl, drizzle the rocket with a little olive oil and season with salt and freshly ground black pepper. Place onto the serving plate and serve.
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