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Crostini rubbed with black olive tapenade and grilled vegetable salad |

BBQ, Brunch, Vegetarian, Salted, Vegetables and Fruits

A country style toast spread with kalamata olives and garnished with a mediteranean style vegetable salad.

Note

You can add anchovies if you like them

Ingredients

Recipe for 12 Tapas

Bread

4 Slice(s)

Country bread

Tapenade

125 Gr

Pitted kalamata olives

1 Clove(s)

Garlic

1 Tbsp

Capers

Vegetables

100 Gr

Red onion

1 Unit(s)

Fennel

100 Gr

Zucchini

150 Gr

Red pepper

2 Sprig(s)

Parsley

12 Dash(es)

Balsamique caramel

Preparation time: 45 min

Preheat your barbecue at 500 °F

Preparation

Pit the olives. Cut all the vegetables into equal sized sticks. Chop the parsley.
Toast

Drizzle the bread slices with olive oil and sprinkle with salt and pepper. Grill them on your BBQ until nice and toasted.
Tapenade

Remove the germ from the garlic clove. With the help of a food processor, mince all of the ingredients for the tapenade. Add olive oil until you reach the desired consistency.
Vegetables

Drizzle the vegetables with olive oil and place them in a perforated dish. Place them on a pre heated barbecue and grill for roughly 10 minutes. Season with salt and pepper to taste. Add the parsley at the last minute before serving.