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Artichoke Tapenade Bruschetta

with Green Olive, Lemon, and Parmesan

Artichoke Tapenade Bruschetta

If you're feeling adventurous a drop of truffle oil takes this tapenade to a whole other level. Try spreading it across ACE Bakery petit baguettes cut in half and then broil to melt the cheese.

Serves: 12


  • 1 ACE Bakery White Baguette (Cut in half for this recipe, or double recipe if using the full baguette!)
  • ¼ cup (60 mL) extra virgin olive oil
  • 1 clove garlic, minced 
  • ¼ cup (60 mL) sweet onion, finely minced
  • 14 oz. (398 mL) can artichoke hearts, finely chopped
  • 1 Tbsp. (15 mL) capers
  • 1 tsp. (5 mL) lemon zest, finely minced
  • ¼ cup (60 mL) Bella di Cerignola green olives, pitted and finely chopped
  • 2 oz. (56 g) Parmesan or Asiago cheese, coarsely grated 
  • 2 Tbsp. (30 mL) fresh Italian parsley, chopped
  • 1 tsp. (5 mL) fresh oregano or marjoram, chopped
  • ¼ cup (60 mL) whole roasted almonds, roughly chopped
  • ½ tsp. (2.5 mL) freshly ground black pepper


  1. In a small sauté pan, heat the olive oil, garlic and onion over medium heat and cook gently for 2 or 3 minutes until fragrant and sizzling. Add the artichokes and lemon zest and continue to cook, stirring occasionally for 5 minutes. Remove the pan from the heat and stir in the capers, green olives, Parmesan, parsley, oregano, almonds and black pepper.
  2. Slice the baguette on the diagonal into twelve ½" (1.25 cm) thick slices. Place on a baking sheet and toast in the oven for 5 or 7 minutes until crisp and the edges are just beginning to brown. Flip and toast for 1 minute more. Or char grill on a BBQ or grill pan for 4 or 5 minutes turning once to brown each side of the baguette.
  3. Place the baguette crisps on a serving platter and top with the artichoke tapenade and an extra drizzle of olive oil and oregano sprigs if desired.

This recipe is from ACE Bakery.