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Italian tapenade


  • 1/2 pack Prosciutto
  • 4 roma (plum) tomatoes, chopped
  • 1/4 cup sun-dried tomatoes
  • 3 tablespoons olive oil
  • 1/4 cup roasted red peppers
  • 1/2 cup artichoke hearts
  • 1/4 teaspoon capers
  • 1/2 cup green olives
  • 1/2 cup black olives
  • 2 cloves garlic, minced
  • 1/4 cup red onions
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon parmesan cheese
  • 1/4 teaspoon lemon juice
  • 1/4 cup fresh basil, stems removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon parsley
  • 1/4 teaspoon oregano
  • 1 French baguette (or gluten-free crackers)
  • 1/2 cup shredded mozzarella cheese


  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the prosciutto, roma tomatoes, sun-dried tomatoes, roasted red peppers, artichoke hearts, olives, capers, parmesan cheese, garlic, olive oil, balsamic vinegar, red onions, lemon juice, oregano, parsley, basil, thyme, parsley, salt, and pepper. Allow the mixture to sit for ten minutes.
  3. Cut the baguette into two centimeter slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for one to two minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for four minutes, or until the cheese is melted.

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