Olive tampanade is great


  1. Artesian bread or Italian
  2. Extra virgin olive oil
  3. Fresh Basil
  4. pinch Salt and pepper
  5. Garlic (baked and smashed)
  6. Bruschetta topping Asparagus
  7. Asparagus (cleaned and sliced)
  8. Salt
  9. Extra virgin olive oil
  10. Thyme
  11. Bruschetta topping Tomato
  12. half Tomatoes sliced in
  13. Fresh garlic baked
  14. Fresh Basil
  15. Extra virgin olive oil
  16. Kalamata olives quartered or diced
  17. Onion powder
  18. Salt and pepper


  1. Mix extra virgin olive oil, fresh basil, and salt and pepper pinches. Bake and smash garlic as described in Bruschetta topping tomato, rub smashed garlic all over bread. Brush bread with the oil mixture. Toast. Add Bruschetta topping choices optionally.

  2. Make Bruschetta topping Asparagus in a hot skillet with extra virgin olive oil lowered to medium heat add sliced asparagus, thyme, and salt. Saute until softened but still crunchy. Cool in refrigerator or until room temperature. Scoop over bruschetta.

  3. Bruschetta topping tomato. Place halved tomatoes on cookie sheet brushed with extra virgin olive oil. Brush tomatoes on top with extra virgin olive oil and sprinkle salt lightly over tomatoes. Place a few whole garlic bulbs that have been washed and dried within the same cookie sheet, so bulbs and tomatoes all lay flat against the cookie sheet. Bake in a preheated oven at 325° about forty five minutes.

  4. Place tomatoes into a mixing bowl removing the skins. Onto a separate plate place garlic bulbs. Pull cloves apart and smash with fork. Pull smashed softened garlic from bulbs and skins and add to tomatoes. Add quartered or diced kalamata olives, fresh basil chopped, salt and pepper, onion powder pinch, and olive oil. Mix with fork smashing ingredients together. Spread on bruschetta.

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