Heirloom Tomato, Mozarella and Tapenade Bruschetta

Tools

Story Published: Sep 16, 2009 at 10:00 AM PDT

Story Updated: Sep 16, 2009 at 9:58 AM PDT

 

Heirloom Tomato, Mozarella and Tapenade Bruschetta
From the kitchen of Chef Tse
 
Serves 8
 
  • 8 thin slices baguette
  • 2 teaspoons extra virgin olive oil
  • 2 cloves garlic, peeled
  • 1 cup Kalamata olives, pitted and drained
  • 1 tablespoon capers, drained
  • 1 anchovy filet
  • 1 teaspoon fresh thyme
  • 2 medium heirloom tomatoes, sliced
  • 5 ounces fresh mozzarella, sliced
  • Pepper
 
Directions:
  • Preheat broiler.
  • Brush one side of baguette slices with oil.
  • Place on a rimmed baking sheet and broil until brown around the edges, about 2 minutes.
  • Rub baguette with 1 garlic clove.

 
  • Place olives, capers, anchovy, remaining garlic, and thyme in a food processor.
  • Process with on and off pulses until tapenade is still chopped but still a little chunky, about 15 to 20 seconds.
  • Season with pepper.
 

  • Place one slice tomato and one slice mozzarella on a baguette slice.
  • Top with 1 tablespoon tapenade.
  • Serve immediately. 

YouNews

This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.