Grilled Sourdough Bruschetta with Olive Tapenade, Basil and Balsamic Glaze

A bright, Italian classic, served with a tapenade twist. Best eaten in the peak of summer, preferably with tomatoes freshly plucked from the vine, still warm from the sun.

Serves four

Burford Garden Company
For the base

Four slices of sourdough, toasted under the grill with olive oil

For the tapenade


  • 160g of pitted kalamata black olives (drained weight)
  • 1 tsp of capers
  • The juice of ½ a lemon
  • 1 confit garlic clove
  • Generous pinch of cracked black pepper


Add all the ingredients into a blender, and blitz until combined and smooth.

For the tomato mix


  • 500g of heritage tomatoes, quartered
  • ½ banana shallot, chopped
  • 1 garlic clove, chopped
  • ½ jar of sundried tomatoes, chopped
  • 1 tsp dried oregano
  • 1 tbsp balsamic vinegar


Add all the ingredients together in a large bowl, and gently stir to combine.

For the balsamic glaze


  • 200ml balsamic vinegar
  • 50g of sugar


Add the vinegar and the sugar into a small saucepan, and place over a medium heat on the hob. Reduce until thick and runny.

For the garnish (quantities to preference!)


  • Roasted pumpkin seeds
  • Basil leaves, chopped
  • Red vein sorrel
  • Grilled cherry tomato halves
Burford Garden Company
Burford Garden Company
All together now!

First, spread a generous layer of your tapenade onto each of the pieces of grilled sourdough. Follow with small mounds of the tomato mix on top of the tapenade. Sprinkle over your chosen quantity of garnishes, and finish with a luxurious drizzle of balsamic glaze. Enjoy immediately.