Lunch Box: Matzo Bruschetta

I bought much too much matzo for Passover this year, so I’ve been looking for creative ways to eat it. Today’s lunch was very successful – not only did I eat some matzo, I also polished off the green olive tapenade I made for my upgraded vienna sausage sandwich.

This dish isn’t just for lunch – it would work great as an appetizer. The salty feta cheese balances out the blandness of the matzo.

The green olive tapenade is adapted from A Bon Appetit recipe.

Tapenade ingredients:

  • 1 1/4 cups pitted manzanilla (green) olives, rinsed and drained
  • 1 scant tablespoon drained capers
  • 1 large garlic clove, minced
  • 1 teaspoon fresh lemon juice
  • 1/4 cup olive oil
  • a few sprigs of flat-leaf parsley, chopped

Step 1. Throw all the tapenade ingredients into a food processor and run continuously for about 7 seconds. The olives should be chopped finely, but not into a paste.

Step 2. Break matzos into pieces, spread tapenade on top, and sprinkle with feta cheese.

This recipe makes enough tapenade for about six sheets of matzo crackers.

  • randeegf

    Looks way better than my lunch–string cheese melted on matzah and sprinkled with Lawry’s seasoning salt.

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