Easy grilled bread

Kathy Jollimore

This easy grilled bread recipe, covered in salty olive tapenade and Gruyère cheese, is the perfect summer appetizer.

Grilled Olive and Cheese Bread

4 servings
Prep Time: Less than 30 minutes
Total Time: Less than 30 minutes

  • 1 baguette, halved lengthwise
  • Olive Tapenade (see Here’s How)
  • 2 cups Gruyère, shredded

Directions: Heat a gas or charcoal grill to medium-high heat. Spread the baguette with tapenade and cover with cheese. Grill, covered, until the bread is crisp and cheese is bubbly.

Here’s How

Olive Tapenade

1. Remove the pits from 1 cup black olives.

2. Soak 1/4 cup dates in just enough boiling water to cover for 10 minutes.
Add the olives, dates, 2 cloves garlic, 2 tablespoons capers, 2 anchovies and 2 tablespoons of olive oil to a food processor.
Process until all ingredients are finely chopped.
Scrape down the sides of the bowl.

3. Add in 1/4 cup parsley and 2 tablespoons olive oil. Pulse until combined. Season with pepper.

Next Week

Kathy creates a seasonally inspired recipe.

Occasions Recommends

Kim Crawford Sauvignon Blanc, New Zealand $22.99

Share on Facebook0Tweet about this on Twitter0Share on Google+0Pin on Pinterest0