Tapenade and Tomato Toast

August 11, 2013

Author Notes:

I love tomato sandwiches...tomato with mayo, tomato with avocado and bacon and even a schmear of zucchini butter on toast with a salted tomato on top. This week I thought a salty, briny tapenade- like spread would make for a new twist on a tomato sandwich.


Makes: over 2 cups tapenade for many sandwiches and extra as a dip for vegetables, bread or crackers.


For the tapenade

  • 1 1/2 cups pitted assorted olives (I used kalamata and oil cured black olives)
  • 1 large clove garlic
  • 2 tablespoons brine cured capers
  • 3 anchovy filets packed in oil
  • 4 large basil leaves
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 cup good quality mayo (or homemade)

For the toast

  • Slices of a good rustic bread, toasted
  • Seasonal tomatoes sliced about 1/4 inch thick
  • The tapenade
  • Thinly sliced basil leaves
  • Coarse sea salt (optional)
In This Recipe


For the tapenade

  1. Place all ingredients except the mayo in a food processor (or mini) and process until combined but not quite smooth. You want a little texture there. Place the mixture in a bowl and stir in the mayo. Refrigerate until ready to make your toast.

For the toast

  1. Spread your toasted bread slices thinly with the tapenade and then lay a tomato or two or three (depending on your toast size) over the top. Garnish with the fresh basil and sprinkle with a few grains of the sea salt if using.

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