Roasted tomato and olive tapenade bruschetta |

Roasted tomato and olive tapenade bruschetta

Pontus Hagman

This easy dish is fresh, tasty and full of flavour - a classic Italian starter. 


  • 900 g fresh tomatoes, quartered
  • 3  garlic cloves, chopped 
  • 3 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil 
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary, chopped
  • fleur de sel & pepper
  • 2 cups (360 g) kalamata or other favourite olives, roughly chopped
  • 1/4 cups (45 g) capers, chopped 
  • 1 tbsp fresh basil
  • 1 tbsp parsley


  • Preheat oven to 230°C
  • Toss tomatoes, garlic, thyme and rosemary with olive oil, balsamic, salt and pepper
  • Place tomatoes on a baking sheet lined with parchment and roast for 20 to 30 min or until they start to wilt and brown.
  • Remove them from the oven and set aside to cool enough to handle.
  • Roughly chop tomatoes, being careful to reserve any juices.
  • Place tomatoes in a large bowl together with chopped olives, capers, fresh basil and parsley and toss gently to combine.
  • Serve with toasted bread for an appetizer or on top of grilled chicken or salmon for the main course.
  • Enjoy!

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