Avocado Toast with Tangy Olive Tapenade

By Jaymi Heimbuch
December 15, 2015, 3:18 p.m.
Avocado Toast with Tangy Olive Tempenade
Spicy sprouts, a zippy spread, and cool, creamy avocado make up the dream team topping for a slice of ciabatta bread. (Photo: Jaymi Heimbuch)

About This Dish

Olive tapenade is incredibly easy to make, and it adds so much flavor to a dish. It's a great spread to have around all the time to brighten up salads, sandwiches and yes, avocado toast. You can toss the ingredients in a food processor or blender, or simply take a little time to finely chop everything together with a kitchen knife. In just a few minutes, you'll have a fresh and flavorful meal full of healthy fats to keep you going for the day.

Prep Time
Total Time
4-6 servings
  1. Food processor
  2. Kitchen knife
  3. Cutting board
  1. 1 small loaf ciabatta bread
  2. 2 ripe Hass avocados, pitted and sliced
  3. 12 cup black olives
  4. 12 cup green olives
  5. 12 cup Kalamata olives
  6. 1 tablespoon capers
  7. 1 clove garlic
  8. 1 tablespoon extra virgin olive oil
  9. 1 teaspoon lemon juice
  10. 1 package radish sprouts
  11. 1 vine-ripened organic tomato
Cooking Directions
  1. Place the olives, capers, garlic, olive oil and lemon juice in a food processor and pulse until all the ingredients are finely diced. Avoid mincing everything, as the tapenade should be a little chunky.
  2. Scrape the mixture from the food processor and into a bowl or small jar.
  3. Slice the ciabatta loaf into thick slices. Brush the tops of the slices with a little olive oil and add them to the oven or toaster until golden brown.
  4. Spread a layer of the tapenade to the toast, then generously layer avocado slices, tomato slices and radish sprouts on top. Sprinkle a little extra lemon juice and a dash of coarse sea salt if desired.