Sausage minestrone
Bulk out this chunky vegetable soup with hearty sausage and cannellini beans, then serve with our tapenade ciabatta toasts
Tapenade toasts
Serves 6
Easy
Prep:
Cook: -
These ciabatta bread toasts topped with black olive, caper, parsley and garlic dip are ideal served as canapés or with soup
Skip to ingredients
- 1 small ciabatta
- 1 tbsp olive oil
- 100g pitted black kalamata olive
- 3 tbsp extra virgin olive oil
- small pack of parsley
- 2 tbsp caper
- 1 garlic clovecrushed
Nutrition: per serving
- kcal146
- fat10g
- saturates2g
- carbs11g
- sugars1g
- fibre2g
- protein2g
- salt1.5g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Cut ciabatta into 12-18 thin slices. Arrange in 1 layer on a baking sheet.
step 2
Drizzle with olive oil, season and bake for 8-10 mins, or until crisp. Meanwhile, blitz olives, extra virgin olive oil, parsley, capers and garlic to a paste. Season with black pepper and spread on the ciabatta toasts.
