Olive Bruschetta with Sun-Dried Tomatoes
Charred sourdough piled with a no cook mix of green olives, sun-dried tomatoes, fresh herbs, and vegan parmesan in a garlicky balsamic dressing. Briny, herby, and made for entertaining.
Servings 6 as a starter
Calories 210kcal
Ingredients
Garlicky balsamic dressing
- 1/2 cup extra virgin olive oil
- 2 tbsp balsamic glaze
- 4 cloves garlic finely minced
- 1 tbsp capers drained, optional, for extra brine
- 1/2 lemon zest and juice, optional, for brightness
Olive topping
- 1 cup green olives pitted and halved
- 3/4 cup sun-dried tomatoes drained if oil-packed, roughly chopped
- 1/2 cup fresh basil torn
- 1/2 cup fresh flat-leaf parsley chopped
- 1/2 cup vegan parmesan finely grated
- 1 tsp chili flakes optional, for heat
To serve
- 1 loaf sourdough sliced and toasted
Instructions
- Build the dressing. In a large shallow bowl, whisk together the olive oil, balsamic glaze, and minced garlic (with the capers and lemon zest and juice if using) until it comes together.
- Add the bulk. Tip in the green olives and sun-dried tomatoes, tossing so everything gets coated in the dressing.
- Fold in the fresh stuff. Add the basil, parsley, and vegan parmesan, along with the chili flakes if using. Toss gently to combine.
- Rest and serve. Let it sit for 10 minutes so the flavours marry, then spoon onto toasted sourdough with a slotted spoon so the bread does not go soggy.
Notes
Make ahead: The topping only gets better. Make it a few hours or up to a day ahead and keep at room temperature, then toast the bread fresh. Olives: Use olives packed in brine, not oil, so the dressing stays the star. Char the bread: Toast the sourdough over a flame or under the grill for a smoky edge that plays off the balsamic.
Nutrition
Calories: 210kcal | Carbohydrates: 8g | Protein: 3g | Fat: 19g | Saturated Fat: 2.5g | Sodium: 650mg | Fiber: 2g | Sugar: 4g