Belle & Wilde Tartine topped with Black Olive Tapenade and crumbled Feta

Sundried tomato and basil Tartine topped with Black Olive Tapenade and crumbled Feta

Ingredients

160g pitted black olives
3 tbsp capers, drained
2 anchovy fillets
1 clove garlic
Juice of half a lemon
5 tbsp extra virgin olive oil
Fresh herbs (parsley/thyme) – optional
Freshly ground black pepper

Best feta cheese, crumbled

Belle & Wilde Bread Loaf

Method

Combine all the ingredients (except the feta and bread) and roughly blitz in a food processor or with a handheld blender. Add salt if desired – but beware as it will already be salty!

Choose your favourite Belle & Wilde Loaf and toast or warm through.

Spread your tapenade lavishly on the slices of bread and top with crumbled feta. Also great on Belle & Wilde Toasts and served as canapés.

The tapenade will last several weeks in an airtight container in the fridge. You can even freeze it for extra convenience!

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