Mmmmm Bruschetta

I have too many tomatoes in my roommate's fridge this week.  I decided a good way to use some up would be to make some bruschetta.  Not only did it seem like a good way to use a bunch of them up,  it just sounded so good.  I didn't have any basil on hand, and the store was out, so I got creative and bought a jar of pre-made pesto and made the best of it.  I chopped 1 and a half tomatoes, 1/4 cup red onion, tossed in two tablespoons of the pesto, added 3 tablespoons of extra virgin olive oil and about 2 tablespoons of balsamic vinegar.  I stirred it altogether, spread olive oil on slices of baguette, and some of the pesto on some and toasted them in the oven.  Straight out of the oven I topped the baguette toasts with the bruschetta.  YUM!  I went with another craving I was having and topped the bruschetta with an anchovy filet.  The saltiness was a great contrast with the sweetness of the tomatoes and the balsamic vinegar. 

I think this will be all the dinner I need for tonight.  Mmmmm.

Follow up Bruschetta/Tapenade pics

Dinner the night before Easater.  Simple and yummy.

Kim's Olive Tapenade

The night before Easter we weren't up for cooking a big dinner and didn't want to eat too much knowing we'd be feasting pretty heavy the next day.  John suggested bruschetta, which sounded great and made me think it would be fun to make a homemade olive tapenade.  This is what I came up with and it was delicious!

Kim's Olive Tapenade
20 kalamata olives
2 cloves garlic
1 tsp dried thyme
1 tsp fresh basil
1/4 tsp red pepper flakes
1 tbsp olive oi or more as needed
1 tbsp dry sherry
pinch of salt
1 tsp dizon mustard
2 tbsp fresh chopped parsley
1/2 juiced lemon
1 tsp red wine vinegar

Mix all ingredeints together in a food processor and blend until thoroughly mixed.  Great for topping crackers,  baguettes, and of course bruschetta.