Crispy bread with tapenade

Crispy bread with tapenade

4.0 2 ratings

Prep. 20 min

Total 45 min

6 portions

Ingredients

wholemeal bread loaf cut into slices and crusts removed
1
extra virgin olive oil (approx. 1 tsp per slice of bread)
cheddar cheese cut into pieces (3 cm)
100 g
pickled capers drained
30 g
garlic cloves
3
roasted pine nuts
100 g
pitted Kalamata olives
60 g
fresh basil leaves only, for garnishing
2 - 3 sprigs

Difficulty

easy

Nutrition per 1 portion

Sodium 771.8 mg

Protein 18.2 g

Energy 1992.3 kJ / 474.3 kcal

Fat 24.5 g

Fibre 8 g

Saturated Fat 5.6 g

Carbohydrates 41.6 g

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Also featured in

Vegetarian Kitchen 87 recipes
Australia and New Zealand

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