Best Polenta Bruschetta With Tapenade Recipes

Quick Bruschetta with Olive Tapenade image

Provided by Food Network

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

1 cup pitted black or other olives
2 cloves garlic
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 loaf Italian or French bread, sliced into rounds
Handful of fresh basil leaves, chiffonade

Steps:

Combine the olives, garlic and a pinch of salt and pepper in a food processor and puree for 30 seconds; drizzle in the oil while the processor is running. Let sit for 5 minutes.
Meanwhile, lightly toast the bread. Spoon the olive mixture on the bread and sprinkle with the basil before serving.

Crispy Polenta Bites with Arugula Tapenade Recipe - (3.9/5) image

Provided by mirelsonp

Number Of Ingredients 9

One 16-ounce log of prepared polenta, at room temperature
1/2 cup panko bread crumbs
3 tablespoons olive oil
2 teaspoons fresh lemon juice
1/2 cup finely chopped arugula
2 tablespoons chopped olives
Kosher salt
Ground black pepper
3 radishes, very thinly sliced

Steps:

1. Trim the polenta's rounded edges to create a rectangle; halve lengthwise. Spread the panko on a plate. Press both sides of the polenta in the panko to coat. In a nonstick skillet, heat 1 tablespoon of the oil. Cook the polenta until crispy, 2 to 3 minutes per side; add 1 tablespoon of the oil after flipping. 2. Meanwhile, in a bowl, mix the remaining 1 tablespoon of oil with the lemon juice, arugula and olives. Season with salt and black pepper and toss. 3. Cut the polenta into 16 pieces. Top with the radishes and arugula tapenade.

Tapenade with Bruschetta image

Provided by Food Network

Time 45m

Number Of Ingredients 10

1/8 cup capers, drained and rinsed
4 anchovy fillets
1/2 teaspoon fresh thyme
2 tablespoons brandy
1/8 cup extra virgin olive oil
2 cups black Nicoise olives, pitted
1 tablespoon orange juice
Twelve 1 1/2-inch slices Italian bread
1/4 cup extra virgin olive oil
2 cloves garlic, peeled

Steps:

Combine the capers, anchovies, thyme, brandy and olive oil in a food processor and process until just blended. Add the olives and the orange juice and pulse until well combined yet fairly coarse.
Toast the bread on both sides under the broiler until lightly brown. While bread is still warm, rub one side with a smashed garlic clove. Using a pastry brush, lightly coat the bread on both sides with olive oil.
Sprinkle with kosher salt. Bake in a 350 degree oven for 10 minutes or until crisp. Serve immediately with the tapenade.

Polenta Bruschetta image

Provided by merron-iru kami

Categories Vegetable

Time 37m

Yield 12 serving(s)

Number Of Ingredients 7

12 ounces prepared polenta (comes in a roll in the refrigerated section)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 large beefsteak tomatoes
12 large basil leaves
6 ounces brie cheese, sliced into 12 thin strips
salt and pepper

Steps:

Carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
Add 2 tbs olive oil to a sauté pan and fry the polenta rounds until crisp. Flip the rounds and continue crisping the other side.
Meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
Remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. Top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes.
Once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. Return to the oven for 5 minutes or until brie melts. Serve immediately.
Makes 12 appetizers or 4 - 6 light entrees.

Nutrition Facts : Calories 73.4, Fat 6.2, SaturatedFat 2.8, Cholesterol 14.2, Sodium 90.8, Carbohydrate 1.4, Fiber 0.5, Sugar 0.9, Protein 3.3