Savoring Simplicity: Ciabatta with Olive Tapenade

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Indulge in the rustic charm of Italian cuisine with our airy Ciabatta paired with a bold and briny Olive Tapenade. This classic combination is a testament to the beauty of simple, yet flavorful ingredients coming together to create a dish that's greater than the sum of its parts.



Ingredients:

For the Olive Tapenade:

  • 1 cup pitted mixed olives (Kalamata, green, black)
  • 2 tablespoons capers, rinsed
  • 2 anchovy fillets (optional)
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • Black pepper to taste

For the Ciabatta:

  • 1 loaf ciabatta bread

Instructions:

  1. In a food processor, combine olives, capers, anchovies (if using), and garlic. Pulse a few times to chop coarsely.
  2. Add lemon juice, olive oil, and thyme leaves. Pulse until all ingredients are finely chopped and a paste forms. Season with black pepper to taste. Avoid adding salt as the olives and capers already contribute a salty flavor.
  3. Slice the ciabatta bread horizontally and toast lightly if desired.
  4. Spread a generous layer of olive tapenade on the ciabatta bread.
  5. Serve immediately as an appetizer or with a main course.

The ciabatta, known for its perfect crust and pillowy interior, serves as the ideal canvas for the rich tapestry of flavors that the tapenade brings. The salty olives, tangy capers, and a hint of sharp garlic merge into a spread that's not only versatile but also packed with the Mediterranean essence.

Whether you're hosting a dinner party or simply enjoying a quiet evening at home, this Ciabatta with Olive Tapenade is a delightful treat. Paired with a glass of your favorite wine, it's an appetizer that effortlessly elevates any meal to a celebration of taste and texture.

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