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Crostini rubbed with black olive tapenade and grilled vegetable salad - virtual workshop version

BBQ, Brunch, Vegetarian, Salted, Vegetables and Fruits

A country style toast spread with kalamata olives and garnished with a Mediterranean style vegetable salad.

Note

You can add anchovies if you like them.

Ingredients

Recipe for 2

Bread

2 Slice(s)

Country bread

Tapenade

0.75 Cup(s)

Pitted kalamata olives

1 Clove(s)

Garlic

1 Tbsp

Capers

Vegetables

0.50 Unit(s)

Red onion

1 Unit(s)

Zucchini

0.50 Unit(s)

Red pepper

1 Unit(s)

Green onion

Preparation time: 30 min

Preheat your Oven at 450 °F

To prepare before class

Ingredients

Make sure your olives are pitted, also have all of your ingredients mesured and ready.

Material

1 hand mixer or 1 food processor, 1 pair of tongs, 1 mandoline, 1 chef knife and 1 cutting board.
Toast

Drizzle the bread slices with olive oil and sprinkle with salt and pepper. Grill them on your BBQ or cook in the oven until nice and toasted.
Tapenade

Remove the germ from the garlic clove. With the help of a food processor, mince all of the ingredients for the tapenade. Add olive oil until you reach the desired consistency.
Vegetables

Drizzle the vegetables with olive oil and place them in a perforated dish. Place them on a pre heated barbecue and grill for roughly 10 minutes. Season with salt and pepper to taste. Add the parsley at the last minute before serving.

You can also cook your veggies in the oven.