Tapenade Crumpets

Not for the faint taste-budded


Not for the faint taste-budded!


This works as a lovely robust foil to some of our fresher bruschetta-crumpets.

Preparation: 5 minutes Serves: 4 crumpets
Cooking: 5 minutes Unbuttered crumpets
Ingredients Quantity (metric) Quantity (imperial)
Olives of your choosing (pitted and chopped) 125 g 4.4 oz
Anchovy fillets (chopped) 3 3
Salted capers 1.5 tbsp 1.5 tbsp
Extra virgin olive oil 3 tbsp 3 tbsp
Juice of lemons 0.5 0.5
Flat-leaf parsley (finely chopped) 1.5 tbsp 1.5 tbsp
Salt and pepper Plenty Plenty
Garlic clove 1 1


      The topping

      1. Rinse the salt off the capers, and finely chop half of the garlic clove.
      2. Mix together with the olives and anchovy fillets, and bash to make a paste, using a pestle and mortar.
      3. Add 1 tbsp of the olive oil, the lemon juice, parsley and salt and pepper, and mix well.

      The crumpets

      1. Rub the inside of the other half of the garlic clove onto the tops of the crumpets while still warm.
      2. Drizzle over the remaining olive oil.
      3. Add the tapenade. Start munchin'.

Olive / anchovy / caper