Sour Dough Bruschetta with Chunky Olive Tapenade

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Sour Dough Bruschetta with Chunky Olive Tapenade Ingredients

1/2 c Green olives, pitted	2 tb Soy sauce or to taste
1/2 c Black olives, pitted	Salt and freshly ground
3 tb Finely chopped garlic, (up	1 sm Loaf sour dough bread, cut
1 tb Freshly grated lemon zest	Olive oil for grilling
1 lg Tomato, seeded and diced	1 tb Toasted sesame seeds
2 tb Rice vinegar or to taste

Instructions for Sour Dough Bruschetta with Chunky Olive Tapenade

In a food processor coarsely chop the green olives by pushing the pulse button several times. Transfer green olives to a bowl. Repeat process for black olives and transfer to bowl with the green olives. Stir in the garlic, lemon zest, tomato, rice vinegar and soy sauce. Adjust seasoning with salt, pepper and additional rice vinegar and soy sauce, if necessary. Heat a grill, grill pan or broiler. Brush bread slices with olive oil and arrange on grill. Toast until golden or grill marks appear on bread, flip and grill other side. Transfer grilled bread to a serving platter. Spread tapenade on each slice of bread and sprinkle with toasted sesame seeds. Yield: 4 servings Recipe by: Cooking Live Show #CL8874 Posted to MC-Recipe Digest V1 #609 by "Angele and Jon Freeman" on May 12, 1997

Main Ingredient: OlivesCuisine: Uncategorized