Tapenade and Bruschetta are really a match made in heaven. One is toasty, crunchy bread; the other is salty, savory rich schmear. Yes, please! Here we threw some decadent white wine into the mix, as well as wilted greens. You can even pretend it’s healthy – ahem you’re eating your greens, after all!
Wine-Soaked Tapenade Bruschetta
1 cup sun-dried tomatoes
1/2 cup vegan dry white wine, such as Riesling (we used Bonterra)
1 Tbl. olive oil
1/2 cup pitted black olives, drained
3 Tbl. capers, drained
1-2 Tbl. lemon zest
1 tsp. black pepper
1/2 tsp. salt
3 cups greens (kale, spinach, chard), slivered
4-5 cloves of garlic
1 baguette, sliced into thin pieces for serving
1 tomato, seeded and sliced thinly, for garnish (optional)
Soak sun-dried tomatoes in white wine and olive oil for at least two hours and up to 8 hours. At end of soak time, drain tomatoes and reserve liquid for use later in recipe.
Preheat oven to 325. In a food processor or high-power blender, combine soaked tomatoes, olives, capers, lemon zest, pepper and salt. Blend for several minutes until a rough paste is formed. Set aside; this is the tapenade spread.
Arrange baguette slices on a baking sheet and toast for ten minutes per side in the pre-heated oven. While they’re toasted, add silvered greens to a pan with reserved white wine and olive oil from tomatoes. Over low heat, stir the greens and cook until just bright green. Take off heat.
When bread is toasted, remove from oven and rub one side with raw garlic cloves. (This tastes amazing – don’t skip it!) The heat from the warm bread will make the garlic soft and it will spread on the baguette.
Top each slice with a spoon of the sun-dried tomato/olive tapenade, a small pyramid of greens and a slice of tomato. Serve warm or at room temperature.