Recipe

Bruschetta niçoise

The classic French flavours of salade niçoise work wonderfully as a topping for this speedy bruschetta.

  • 5 mins cooking
  • Makes 48 Item
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Ingredients

Bruschetta niçoise
  • 1/3 cup (80ml) olive oil
  • 3 clove garlic, crushed
  • 2 small french bread sticks
  • 1 tablespoon drained baby capers, rinsed
  • 1 medium roma tomato (75g), seeded, chopped finely
  • 1 trimmed celery stalk (100g), chopped finely
  • 1/4 cup (30g) seeded black olives, chopped finely
  • 180 gram can tuna in olive oil, drained, flaked
  • 5 drained anchovy fillets, chopped finely
  • 1 small red onion (100g), chopped finely
  • 2 tablespoon lemon juice

Method

Bruschetta niçoise
  • 1
    Combine oil and garlic in small bowl.
  • 2
    Preheat grill.
  • 3
    Trim ends from bread sticks; cut sticks into 1cm slices. Brush both sides with garlic oil; toast under grill until browned lightly both sides.
  • 4
    Combine remaining ingredients in medium bowl. Divide niçoise mixture among bruschetta.

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