200 ml Parnon Poèma organic extra virgin olive oil
Slices of bread
A few cherry tomatoes
Fresh thyme
Instructions
Drain the olives and remove the pits.
In a blender, combine the olives, artichokes, capers, lemon juice, pine nuts, garlic, and olive oil. Blend until a smooth paste is formed.
Place the cherry tomatoes on parchment paper in a baking dish. Drizzle with olive oil, sprinkle with salt and freshly ground pepper. Bake in the oven for about 20 minutes at 180°C.
Toast the slices of bread/bruschettas.
Spread the olive tapenade on the bread and arrange the cherry tomatoes lengthwise.
Notes
A unique snack perfect for lunch, a light meal, or as an appetizer. It also complements your drinks well. You can also pair it with cheese.
