Catalonian Tomato Bread with Olive Tapenade

Pretend you're in the Med with thick slices of rustic, warm, garlic and tomato-rubbed toast topped with olive and anchovy tapenade - from the Tanner Brothers
By James Tanner
Catalonian Tomato Bread with Olive Tapenade
  • Rating:
  • Prep Time: 5 minutes
  • Effort: easy



  • 1 crusty white bread
  • 1 head of garlic, halved
  • 230g fresh ripe plum tomatoes

For the tapenade:

  • 100 g pitted black olives
  • 4 oil-cured fillets of anchovy fillets
  • 150 ml extra virgin olive oil
  • 1 clove garlic, peeled
  • freshly ground black pepper

Tips and Suggestions

Unused tapenade can be stored in a jar in the fridge, with a layer of olive oil coating the surface to help preserve it.


1. To make the tapenade, place all the ingredients in a food processor and blitz until fairly smooth. Check the seasoning before serving.

2. Slice the loaf of bread thickly - about 2-3cm width slices - and grill or toast on one side. Rub the untoasted sides firmly with the cut side of the garlic. Repeat with the tomato halves, allowing the tomato to break down and be soaked up by the bread. Serve tomato-side up with tapenade.

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