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Bruschetta with Tapenade and Roasted Red Pepper
is simply broiled, grilled or toasted slices of olive-oil
drizzled bread. Add a tasty topping, and you’ve got a fairly
substantial hors-d’-oeuvres that’s a good choice if you’re
expecting that some of your guests won’t have eaten dinner
before arriving at your soirée. To save time, you can use
roasted red peppers from a jar (look for them in the section of
the supermarket where they keep olives, pickles and the like)
– although the flavor won’t be quite as fabulous as if you
roast it yourself.
8 oz. kalamata olives in brine
2 cloves garlic, minced
1 tsp. lemon juice
4 tbsp. olive oil
1 roasted red pepper
12 slices baguette
12 small fresh basil leaves
makes 12, serves 6
filling is it? for an appetizer, quite filling -- think
of these as mini-pizzas
30 min, + 30 min more if you need to roast a pepper
1. To make the tapenade, drain
the olives and toss them in a blender or food processor. Add 1 tsp. of
the garlic, the lemon juice and 1 tbsp. of the olive oil, and blend on
low for a couple of minutes. The mixture should be well-combined but
with some chunks.
Slice the roasted red pepper length-wise into ¼"-thick slices.
Mix the remaining garlic and olive oil in a small bowl. Smush the garlic
bits against the bowl with the back of a spoon, to get out the juices.
Brush both sides of each bread slice with the olive oil mixture.
the bread slices on a baking sheet, and broil (keep the bread on the
bottom shelf of the oven) until golden on both sides.
To assemble: spread a thin layer of tapenade on a toasted bread round.
Arrange a slice of roasted red pepper in an S-shape on top of the
tapenade layer. Top off with a small basil leaf.
bruschetta on a platter and serve.
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