Bruschetta with Roasted Garlic Tapenade
Published by Square One
This variation of a basic tapenade features salty kalamata olives and piquant capers.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCocktail Party, game day
Recipe Courseantipasto/mezze, hors d'oeuvre
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturegarlicky, salty, savory
Type of Dishdip/spread
- 1 cup pitted kalamata olives
- 2 tablespoons olive oil
- 2 tablespoons mashed roasted garlic (recipe follows)
- 1 tablespoon capers
- ½ teaspoon dried thyme
- Pinch cayenne (optional)
- 2 large bulbs of garlic
- 1 teaspoon olive oil
To Make the Rosted Garlic:
Peel the loose outer paper from the garlic bulbs and cut about 1/4 inch off the tops to expose some of the clives. Drizzle each bulb with 1/2 teaspoon of oil.
Place the bulbs in a terracotta garlic roaster or wrap them in aluminum foil. Bake in a 350°F oven for 45-60 minutes, or until the garlic is soft. Not that it takes a little longer to bake garlic in a terracotta garlic roaster than in foil.
Serve the garlic immediately, either from the roaster or arranged on a plate. To release the cloves, simply squeeze them from their wrappers. Squeeze any lefotver cloves into a small covered container and refrigerate up to a few days.
To Make the Tapenade:
Place all the ingredients in a blender or food processor and process just until blended. The tapenade should not be completely smooth.
Serve as a dip with crackers. Store any leftover tapenade in a covered container in the refrigerator.
2005 Victoria Renoux