Tapenade Toast with Fermary Kraut Recipe
Thick-cut, homemade-style toast. Deeply savoury Olives Et Al tapenade. A generous forkful of Fermary kraut to bring brightness, crunch and live-cultured sharpness.
This is less of a recipe and more of a very good idea. Best made with a rustic, non-symmetrical loaf, sliced thick and toasted until golden at the edges. The tapenade brings richness and Mediterranean depth, while Fermary kraut cuts through with acidity, texture and fermented flavour.
Serves
2
Prep Time
5 minutes
Cook Time
5 minutes
Ingredients
For the toast
2 thick slices of sourdough, country loaf or homemade-style bread
Olive oil, for drizzling
Optional: 1 garlic clove, halved
To top
2 to 4 tbsp Olives Et Al tapenade
Plenty of Fermary kraut
Extra olive oil, to finish
Black pepper, to taste
Optional: fresh herbs, lemon zest or chilli flakes
Method
Toast the bread
1
Slice the bread thickly. A rustic, uneven loaf works best here. Toast until golden, crisp at the edges and still slightly chewy in the middle.
Add olive oil
2
Drizzle the warm toast with a little olive oil. If using garlic, rub the cut side lightly over the toast while it is still warm.
Spread the tapenade
3
Spoon Olives Et Al tapenade generously over each slice, spreading it right to the edges.
Add the kraut
4
Top with plenty of Fermary kraut, letting the acidity and crunch balance the richness of the tapenade.
Finish and serve
5
Finish with a little extra olive oil, black pepper and any optional herbs, lemon zest or chilli flakes. Serve straight away while the toast is still warm.
A simple, punchy toast made with savoury tapenade, live-cultured kraut and proper bread. Rich, salty, sharp and crunchy in all the right places.
Created in collaboration with Olives Et Al.
Visit: olivesetal.co.uk.
