Bruschetta with Roasted Garlic Tapenade

This image courtesy of Joseph DeLeo

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

Mealdinner, snack

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 


  1. To Make the Rosted Garlic:

  2. 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.

  3. 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.

  4. 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.

  5. To Make the Tapenade:

  6. Place all the ingredients in a blender or food processor and process just until blended. The tapenade should not be completely smooth.

  7. Serve as a dip with crackers. Store any leftover tapenade in a covered container in the refrigerator.


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