Olive Tapenade Bruschetta With Mango and Eggs

🥖🍳 Olive Tapenade Bruschetta with Mango & Eggs

A savoury-sweet fusion appetiser – crusty toast topped with briny olive tapenade, creamy egg slices, and juicy mango cubes. Simple yet elegant.

🧂 Ingredients (Makes 6 bruschetta slices)

For the tapenade:

• ½ cup black olives, pitted

• 1 clove garlic

• 1 tbsp capers

• 1 tbsp lemon juice

• 2 tbsp olive oil

• (Optional: a few anchovy fillets for traditional depth)

Other:

• 1 ripe mango, diced small

• 2 hard-boiled eggs, sliced

• 6 slices baguette or sourdough (toasted)

• Salt & pepper to taste

• Fresh herbs (parsley, basil or microgreens) for garnish

👩‍🍳 Step-by-Step Instructions

Step 1: Make the tapenade
In a food processor, blend black olives, garlic, capers, lemon juice, and olive oil until coarse and spreadable. Taste and adjust with a pinch of pepper or more lemon.

Step 2: Toast the bread
Lightly toast baguette or sourdough slices until crisp outside but soft inside. Set aside to cool slightly.

Step 3: Prepare toppings
Peel and dice the mango into small cubes. Slice hard-boiled eggs into thin rounds.

Step 4: Assemble the bruschetta
Spread a generous layer of tapenade on each toast slice.
Top with a few slices of egg, then spoon on mango cubes.
Sprinkle lightly with salt, pepper, and fresh herbs.

Step 5: Serve immediately
Best enjoyed fresh while the toast is still crisp. Serve as appetiser, brunch, or elegant canapé.