Toast with Artichoke - Olive Tapenade and Charred Squash
An easy, flavor-packed starter: smoky squash meets a chunky artichoke-olive tapenade on crisp toast, finished with a bright hint of mint.
Step 1
Cut the squash into thin steak-like slices. Boil in lightly salted water until al dente and still holding shape. Drain well and set aside.
Step 2
Hold each slice over an open flame or sear on a hot grill pan. Cook until the edges blister and darken, adding a smoky depth. Let cool slightly.
Step 3
In a food processor, pulse the black olives, artichoke hearts, and parsley with a drizzle of olive oil. Keep the texture chunky, not fully puréed. Season with salt to taste.
Step 4
Slice the rustic bread and toast until golden on both sides. While still hot, drizzle lightly with extra virgin olive oil.
Step 5
Spread a generous layer of tapenade on each toast. Cut the charred squash into small squares and arrange on top. Garnish with fresh mint leaves and a final thread of olive oil.
Step 6
Serve warm or at room temperature. A perfect balance of earthy, briny, and smoky.
