Tomato & Olive Tapenade Bruschetta
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Serves: Approx 16 bruschetta servings
 
Ingredients
  • 2 C multi-colored hierloom baby tomatoes - or cherry tomatoes
  • good quality olive oil
  • ½ C kalamata olives, pitted and quartered
  • ¼ C feta, cubed
  • ¼ C chopped basil
  • 2 Tbsp fresh rosemary, minced
  • 1 small loaf artisan bread, sliced
  • kosher salt & ground black pepper
Instructions
  1. Preheat oven to 425.
  2. Line a rimmed baking sheet with parchment paper. Toss tomatoes in 1 Tbsp olive oil to coat. Arrange tomatoes on baking sheet and sprinkle with kosher salt. Roast for 20 minutes.
  3. In a medium bowl combine olives, feta, basil, rosemary, tomatoes, 1 Tbsp olive oil and S&P to taste. Fold ingredients together until combinesd.
  4. Heat a large skillet over medium-high heat. Cut sliced bread in half. Drizzle skillet with approx. 2 Tbsp olive oil. Add bread, brown each side until lightly toasted. Arrange bread on a serving platter, top with tomato and olive tapenade and serve.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/tomato-olive-tapenade-bruschetta/