Heirloom Tomato, Mozarella and Tapenade Bruschetta


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
  • 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. 


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