Tapenade Brunch Toast

Ingredients

• 1 small ciabatta
• 1 tbsp olive oil
• 100g pitted black kalamata olive
• 3 tbsp extra virgin olive oil
• small pack of parsley
• 2 tbsp caper
• 1 garlic clove, crushed

Method

1. Heat oven to 220C/200C fan/gas 7. Cut ciabatta into 12-18 thin slices.
2. Arrange in 1 layer on a baking sheet.
3. Drizzle with olive oil, season and bake for 8-10 mins, or until crisp.
4. Meanwhile, blitz olives, extra virgin olive oil, parsley, capers and garlic to a paste.
5. Season with black pepper and spread on the ciabatta toasts.