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Preparation Time:
10 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE
250 g baguette bread -
1 jar of D'Amico Crushed Olives “Naples Style” in oil -
5 g D'Amico capers in vinegar -
1/2 clove of garlic -
0.5 g fennel seeds -
1 sprig of chopped parsley -
12 g lemon juice -
10 g extra virgin olive oil
Instructions
Cut the bread into slices about 1 cm thick and toast for two minutes in the oven at 190°C.
Drain the crushed olives “Naples Style” from the jar and chop them with a knife together with the garlic and capers.
Season the olives with chopped parsley, lemon juice, fennel seeds, and a dash of extra virgin olive oil.
Top the bruschetta with the tapenade and serve.
