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Bruschettas With Sundried Tomatoes, Black Olives and Napoléon

6 to 8 portions


  • 375 ml (1 1/2 cups) of Napoléon, grated
  • 125 ml (1/2 cup) softened butter
  • 30 ml (2 tbsp.) finely chopped sundried tomatoes
  • 60 ml (1/4 cup) chopped fresh basil
  • 1 tomato cut in small cubes
  • 15 ml (1 tbsp.) pitted black olives, sliced
  • 15 ml (1 tbsp.) finely chopped red onion
  • Salt and freshly ground pepper
  • 1 baguette, sliced


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Basil-flavoured butter with sundried tomatoes

  • In a bowl, place 310 ml (1 1/4 cups) of Napoléon, softened butter and mix.
  • Add the sundried tomatoes and half (30 ml or 2 tbsp.) of the basil and mix.
  • Place on a sheet of aluminum foil and knead with a rolling pin. Set aside in the refrigerator.

Tomatoes, black olives and red onions topping

  • In a bowl, mix the cubed tomato, black olives, red onions and remainder (30 ml or 2 tbsp.) of basil. Add salt and pepper. Mix well.
  • Preheat the BBQ.
  • Spread the basil-flavoured butter on the baguette slices and grill on each side. Top with the tomatoes, black olives and red onions mixture, and the remainder of the Napoléon (60 ml or 1/4 cup).


You can use these cheeses for this recipe


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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