Olive Tapenade Bruschetta with Preserved Lemon & Watercress Salad
Preheat oven to 350 degrees F.
Roast the tomatoes – toss tomatoes with 1 Tbsp olive oil, salt and pepper. Place on a parchment lined baking sheet and cook for 15 minutes, until soft. Remove from oven (keep oven on).
Prep the tapenade by placing the olives, capers, ¼ cup olive oil, garlic cloves and preserved lemon in a food processor and process until a paste-like consistency forms (about 1 minute).
Cut the baguette into small slices and coat with the remaining ½ Tbsp olive oil. Place on baking sheet.
Put in oven for 5-7 minutes until golden, but still soft on the inside.
Meanwhile prep the watercress salad by tossing the watercress and oregano with lemon juice.
Assemble the bruschetta by adding a layer of tapenade with some watercress salad, cherry tomatoes and shave the frozen Black Garlic Nuts for Cheese on top. Serve immediately.
Ingredients
Directions
Preheat oven to 350 degrees F.
Roast the tomatoes – toss tomatoes with 1 Tbsp olive oil, salt and pepper. Place on a parchment lined baking sheet and cook for 15 minutes, until soft. Remove from oven (keep oven on).
Prep the tapenade by placing the olives, capers, ¼ cup olive oil, garlic cloves and preserved lemon in a food processor and process until a paste-like consistency forms (about 1 minute).
Cut the baguette into small slices and coat with the remaining ½ Tbsp olive oil. Place on baking sheet.
Put in oven for 5-7 minutes until golden, but still soft on the inside.
Meanwhile prep the watercress salad by tossing the watercress and oregano with lemon juice.
Assemble the bruschetta by adding a layer of tapenade with some watercress salad, cherry tomatoes and shave the frozen Black Garlic Nuts for Cheese on top. Serve immediately.