Sour Dough Bruschetta With Chunky Olive Tapenade

Recipe Ingredients

1/2 cup	118ml	Green olives - pitted
1/2 cup	118ml	Black olives - pitted
3 tablespoons	45ml	Finely-chopped garlic - (to 4 tbspns)
1 tablespoon	15ml	Freshly-grated lemon zest
1 tablespoon	15ml	Tomato - seeded, diced (large)
2 tablespoons	30ml	Rice vinegar - or to taste
2 tablespoons	30ml	Soy sauce - or to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Sour dough bread loaf - cut 1/2" slices (small)
		On a diagonal
		Olive oil - for grilling
1 tablespoon	15ml	Toasted sesame seeds

Recipe Instructions

In a food processor coarsely chop the green olives by pushing the pulse button several times. Transfer green olives to a bowl. Repeat process for black olives and transfer to bowl with the green olives. Stir in the garlic, lemon zest, tomato, rice vinegar and soy sauce. Adjust seasoning with salt, pepper and additional rice vinegar and soy sauce, if necessary.

Heat a grill, grill pan or broiler. Brush bread slices with olive oil and arrange on grill. Toast until golden or grill marks appear on bread, flip and grill other side. Transfer grilled bread to a serving platter. Spread tapenade on each slice of bread and sprinkle with toasted sesame seeds.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8874 broadcast 04-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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