Last week I put the call out on Facebook for some trusted company-worthy eats. There were many delicious suggestions but this one from Natasha (a fellow Canadian ex-pat living in Switzerland) really stuck out to me because a) there was a link to the recipe and b) it contained sun-dried tomatoes, which I love and James hates.
Being the bad wife that I am, I like to make at least one dish that James doesn’t like when company comes over because I know that I’ll have someone to help me finish it. After all, I’m cooking for them not him, right? (Although it sounds more like I’m cooking for me.)
James, being the good husband that he is, usually tries a piece anyways, and I couldn’t believe when he reached for seconds, thirds and fourths of this dish.
I wouldn’t have needed to make anything else, because this was really all we wanted to eat. Even Max was unhappy with his bowl of usually pre-occupying spaghetti and kept reaching for the plate full of bruschetta.
Who could blame him? A crusty slice of baguette topped with a pungent and robust Sun-dried Tomato Tapenade. Such simple ingredients melding together to make one mouthwatering bite.
This would be a great appetizer or side dish to serve alongside a summer barbecue. You could even keep the house cool by popping it on the grill once the meat is done and resting. I have some leftover tapenade in my freezer and I have a feeling it’s going to make it’s way onto some homemade pizza very soon.
I know we’ll be having this often, to the disdain of all those within a five mile radius of our breath. Goodbye friends, it’s been nice knowing you.
- 1-9 inch baguette
- olive oil, to drizzle
- sun-dried tomato tapenade (1/3 of recipe below)
- 1 cup sun-dried tomatoes (packed in oil)
- 3 tablespoons finely chopped red bell pepper
- 5 cloves garlic, finely chopped
- 6 ounces feta cheese
- 2 tablespoons dried basil (or 6 tablespoons fresh)
- ½ teaspoon pepper
- 2 teaspoons balsamic vinegar
- Slice the baguette into 1 inch pieces at a diagonal. Brush or drizzle lightly with olive oil. Top with tapenade.
- Bake at 350ºF for 6 minutes. Serve immediately.
- Remove the tomatoes from oil (reserving ⅓ cup oil) and chop finely.
- Stir together tomatoes, ⅓ cup reserved oil, red pepper, and garlic. Crumble feta over top and add remaining ingredients. Stir to combine.
- Cover and refrigerate at least 4 hours before serving. Can be made a couple of days in advance. Stir before using.
Inspired by Natasha Kay. Adapted from all recipes.
Make sure to check out Natasha’s blog Domestica. She did a disturbing yet intriguing “McMold” experiment with a McDonalds Cheeseburger and Fries. You may be surprised by the results.. or not.