Olive Tapenade Bruschetta
Crispy toasted bread topped with briny, herbaceous olive tapenade and creamy ricotta. A classic Mediterranean appetizer that comes together in minutes with bold, savory flavors.
- Total time
- 15 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 1.5 cups Kalamata olives, pitted
- ¾ cup Green olives, pitted
- 3 tablespoons Capers, drained
- ½ cup Fresh flat-leaf parsley, loosely packed
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Fresh lemon juice
- 1 whole Garlic clove
- ¼ teaspoon Red pepper flakes
- 1 loaf Ciabatta or sourdough bread
- 2 tablespoons Extra-virgin olive oil
- ¾ cup Fresh ricotta cheese
- ½ teaspoon Fresh lemon zest
- ¼ teaspoon Fleur de sel or sea salt
Instructions
- 1
Add 1.5 cups pitted kalamata olives, 0.75 cup pitted green olives, 3 tablespoons drained capers, 0.5 cup loosely packed fresh flat-leaf parsley, and 1 peeled garlic clove to a food processor. Pulse 5–6 times until the mixture is finely chopped but still has texture — avoid over-processing or it will become a paste.
- 2
Transfer the chopped mixture to a bowl. Drizzle in 3 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice. Stir in 0.25 teaspoon red pepper flakes. Taste and adjust the lemon juice or salt if needed — the tapenade should taste briny, bright, and slightly spicy. Set aside.
- 3
Preheat your oven to 400°F (200°C). Slice 1 loaf of ciabatta or sourdough bread diagonally into 0.5-inch-thick slices — you should get 12–16 slices depending on the loaf size.
- 4
Arrange the bread slices on a large baking sheet in a single layer, standing them upright or laying them flat. Brush both sides of each slice lightly with 2 tablespoons extra-virgin olive oil — you want just enough to turn them golden and crispy without making them greasy.
- 5
Bake for 6–8 minutes, stirring halfway through, until the bread is golden brown and crispy throughout. You should smell a toasty aroma and the edges should snap when you bend a slice. Remove from the oven and let cool for 1 minute.
- 6
While the bread is still warm, spread each toasted slice with a thin layer of fresh ricotta cheese — about 1 teaspoon per slice. The warm bread will soften the ricotta slightly, creating a creamy base.
- 7
Top each slice with about 1 tablespoon of olive tapenade, spreading it gently over the ricotta. Sprinkle with a tiny pinch of fleur de sel and dust very lightly with 0.5 teaspoon fresh lemon zest divided among all the bruschetta. Serve immediately while the bread is still warm and crispy.
Tools you’ll need
- Food processor
- Large mixing bowl
- Large baking sheet
- Pastry brush
- Microplane or zester
- Serrated bread knife
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