Donna Smith from Norwich said:

We have very little "leftovers" but I am worried that I buy too much and it goes past its date too often... More

Olive Tapenade Toasts

It’s so much cheaper and simpler to make your own tapenade and great for making leftover bread something more interesting. You need a food processor or if you don’t have that, you could use a pestle and mortar or the end of a rolling pin and bowl for the crushing of the olives. Other tapenade combinations such as sundried tomato and goat’s cheese would also work well. This will keep in the fridge and can be added to pasta or used to enrich casseroles.

By Caroline Marson

Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 15 min Cook time: 5 min Makes 24

100g olives
Olives

Olives are perfect for adding to pasta or salads
- Olives are a good source of iron, vitamin E, copper, and dietary fibre, you can use them to add to salads, salads, pasta, Mediterranean meat dishes.
- Or make a quick Olive tapenade
, stones removed
2 garlic cloves, crushed
1 lemon, zest only
1 tablespoon capers, rinsed and drained (optional)
4 tablespoon olive oil
Olive oil

Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
2 anchovies
Ground black pepper

For the toasts

2 medium tomatoes, finely chopped
2 tbsp olive oil
4 slices of leftover bread

Instructions

For the tapenade; place all the tapenade ingredients into a small food processor and blend until almost smooth. Place into a small bowl.
For the toast; brush each side of bread with olive oil and grill or toast until golden brown. Cut into small squares or rectangles, or cut into small circles using a round cutter.
Spread the tapenade over each piece of bread and top with a chopped tomato or halved olive, season with black pepper.

To prepare ahead: The tapenade will keep in the fridge in a jar with a film of olive oil for up to 3 weeks.

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