If you do not have ready-made tapenade on hand, simply puree the black olives, capers and anchovy fillets cut into small pieces, adding olive oil. Season with lemon juice, salt and pepper. Slice the bread and drizzle with a little olive oil. Toast in the preheated oven at 210°C for about 5-10 minutes, rub with garlic according to taste and let cool. Then generously spread the bruschetta with Chavroux. Place a teaspoon of tapenade and/or tomato puree on each slice. Decorate with chopped parsley and serve.
Related Recipes:
Crostini Toppings, Part 2A delicious mushroom dish for any occasion! Di fegatini: parry the chicken liver well, that is, remove the...
Zucchini Anchovy TagliatelleFor the zucchini anchovy tagliatelle, first cook tagliatelle al dente in plenty of salted water according to...
Farfalle with Smoked Fish, Olives and ArugulaFor the farfalle with smoked fish, olives and arugula, cook the farfalle in plenty of well-salted water until...
Barbecue ItalianSkin, core and dice vine tomatoes. Pluck leaves from oregano sprigs. Drizzle ciabatta slices with olive oil...
Black CuminPerhaps your new favorite bean dish: In India, where black cumin is commonly used as a spice, the myriad of...
Young Pork Loin with Cumin in Lemon Leaves OnClean the pork fish from sinews, season with ground cumin, salt and pepper. Cut the lemon leaves in half...
Pureed Sheep Cheese with Pecoroni – Biberli Peynir EzmesiDesalt feta cheese in lukewarm tap water for 2-3 h. Remove the peel from the garlic and crush it in a mortar...
Crostini with Tuna – Crostini Al TonnoSince these grostini are ready in no time, they are one of my favorites. Canned tuna has many uses in Italy...
Marinated Sardine Fillets with Ratatouille Salad – V.KlinkCut the sardines behind the head, open on the back side, unfold the fillets, removing the center ridge and...
Pepper Turbot with Caramelized Paradeiser and Citrusb1. about a quarter of the pomelo thickly remove the peel and give away 6 fillets. Cut the fillets lengthwise...