VeganMoFo Day 12
Tapenade is simple to prepare in advance. This appetizing dish can be served as a starter or at finger buffets. It is best if it is marinated overnight. If you don’t have time, that is also fine. It is tasty enough even without garlic. I used Tofutti Better Than Cream Cheese in this recipe. The lightness of it balances all the sharp flavours of Tapenade nicely.
And a little note on the bread: The bruschetta is nicest when grilled over an open flame like BBQ. If it is not possible for your bruschetta to meet its flame grilling will do. You can still get that uneven, rustic look.
200 gr/7 oz jar pitted Kalamata olives, drained and finely chopped
4 sun-dried tomatoes in oil, chopped
1 tbsp capers, chopped
½ tbsp. green peppercorns in brine, crushed
2 cloves garlic, crushed
2 tbsp extra virgin olive oil
1 tbsp fresh basil, chopped finely
Salt and pepper
Vegan cream cheese
An extra clove garlic for rubbing the bread
• Make sure that you finely chop the ingredients (olives, sun-dried tomatoes, basil and capers) for tapenade.
• Mix the olives, crushed garlic, capers, crushed green peppercorns and sun-dried tomatoes together. Drizzle the olive oil and season with salt and pepper. Carefully combine all the ingredients.
• Lightly grill both sides of the bread until golden. Brush one side with oil and then rub with a cut clove of garlic. Spread the bruschetta slices with vegan cream cheese. Top them up with tapenade and serve immediately.