Lemon Olive Tapenade Toasts
Salty olives, bright lemon and plenty of crunchy toast—this is the kind of five-minute-looking appetizer that eats like it came from a wine bar. Lemon Zest Gourmet Garlic and Basil Olive Oil turn the classic tapenade into something vivid, glossy and completely worthy of a second round.
Ingredients
Method
- Pulse the olives, capers, lemon zest, lemon juice and Lemon Zest Gourmet Garlic in a food processor until chopped but still pleasantly chunky.
- Drizzle in Basil Olive Oil and Champagne Balsamic, then pulse just once or twice. You want a spoonable, shiny tapenade—not olive paste.
- Pile onto warm toast and finish with parsley, black pepper and a final lemony squeeze. Serve immediately while the toast is still crackly.
Notes
Time: 15 min
Kitchen tip: Keep the tapenade in the fridge for up to four days; it is also excellent spooned over grilled chicken or folded into warm pasta.
