The Recipes

Olive Tapenade Toasts

I made this earlier this year while I was on a snowboarding trip with friends in Breckenridge.  Can you really fault me for taking so long to post the recipe?

We were in a condo with a moderately-appointed kitchen, meaning that we had a lot of utensils, but not everything one might want, and only salt and pepper for spices.  What better test for this One If By Fooder than to see if I could make something yummy out of that kitchen?

Olive Tapenade Toasts


- 1-2 pieces of pita, naan or flat bread
- 1 pint of olives from an olive bar, or 1/2 c. of a combination of kalamata olives and green olives
- 1 lemon, zested
- 2 garlic cloves, finely minced
- 2-3 T. of olive oil
- pepper
- salt
- handful of parsley, chopped

Using either a food processor or by hand, finely chop the olives and garlic together.  Stir together with the lemon zest and juice.  Drizzle with 1 T. of olive oil, season with pepper, and stir.

Preheat the oven to 350 degrees.  

Place the bread you are using on a baking sheet and drizzle with olive oil.  Season lightly with salt.  Transfer to the oven and cook for approximately 4-5 minutes; until the bread is golden brown.  Remove from the oven and spoon the olive mixture over the top, spreading it evenly.  Cut into wedges and plate.  Garnish with the parsley and serve.