Tapeschetta is a combination of tapenade and bruschetta. One evening when I had short notice that a few girlfriends were coming over, I quickly made this appetizer.

It evolved from wanting to make a bruschetta, but running out of tomatoes. So here’s approximately what I did. If you ever can’t decide between bruschetta and tapenape, try both!



1 – 8 ounce jar marinated mixed olives, pitted
1 – 4 ounce can black olives, pitted
1 small jar sliced pimientos, optional
2 shallots, diced
4-5 Roma tomatoes
Lots of basil
2 tablespoons olive oil
1/2 cup good balsamic vinegar
Crostini or crackers

Place the olives and pimientos in the jar of a food processor and pulse until the olives are in small pieces.

Place the mixture in a medium bowl.

De-seed the tomatoes, and let them drain a bit on paper towels.


Dice the tomatoes and add them to the olives in the bowl.

Dice the shallots and add them to the bowl as well.


For the basil, make a chifonnade of basil leaves by rolling same-size leaves up like a cigar, then slicing across the cigar horizontally. Avoid the stems.

Mix everything together gently. Add the olive oil and vinegar.


Stir again gently, and let the tapeschetta sit for at least 30 minutes before serving.


You can add more chifonnade of basil on top, if you wish.


I think the key to this delicious mixture is to keep the ratio of the olives to the tomatoes about fifty-fifty. That way you get to enjoy every aspect of it. But you can adjust the ratio as you wish.


When I make this again, I will serve it with crostini instead of fresh bread, like I did originally. It’s just better on toasted bread, I think.

By Published On: August 18th, 201549 Comments on Tapeschetta

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Jodi August 18, 2015 at 7:07 AM - Reply

    sounds and looks divine Mimi!

  2. Conor Bofin August 18, 2015 at 7:09 AM - Reply

    Lovely stuff Mimi. Very nice photography.

  3. Butter, Basil and Breadcrumbs August 18, 2015 at 7:19 AM - Reply

    This looks absolutely fabulous, Mimi! I could eat this right out of the bowl with a spoon.. I am definitely making this for our labor day weekend. Wouldn’t it even be delicious as a little pasta salad? <3

  4. Our Growing Paynes August 18, 2015 at 7:23 AM - Reply

    What a great combo! Well done for such short notice.

    • chef mimi August 18, 2015 at 9:13 AM - Reply

      Thanks! It’s fast because you can use the food processor for a lot of it!

  5. Lynz Real Cooking August 18, 2015 at 8:04 AM - Reply

    This looks very different and very delicious! Something beautiful to serve to guests, very nice Mimi!

  6. Jovina Coughlin August 18, 2015 at 9:08 AM - Reply

    What a great appetizer!

  7. Tasty Eats Ronit Penso August 18, 2015 at 10:44 AM - Reply

    Great idea! :)

  8. tinywhitecottage August 18, 2015 at 11:15 AM - Reply

    I’m impressed! What a brilliant idea to blend two of my very favorite bread toppings into one! And Conor is right, very nice photography. Oh and I picked up fresh okra yesterday, I’m going to try to roast them this afternoon. :)

    • chef mimi August 18, 2015 at 12:11 PM - Reply

      thanks! Can’t wait to hear how they come out!

  9. cheergerm August 18, 2015 at 3:52 PM - Reply

    What a beaut invention Mimi and the photos really are fab. Necessity really is the mother of invention hey?

  10. anotherfoodieblogger August 18, 2015 at 8:00 PM - Reply

    Well done Mimi on a short notice! Sometimes improv can produce the best recipes (or disasters, hehe.) Glad it all worked out. Looks yummy!

  11. Abbe Odenwalder August 18, 2015 at 9:09 PM - Reply

    I wish I had some of this right now! What a perfect thing to throw together. Bet you had fun!

    • chef mimi August 19, 2015 at 7:10 AM - Reply

      It was! A few of my favorite ladies! And lots of wine…

  12. Mr Fitz August 19, 2015 at 1:17 AM - Reply

    Nice! 👍

  13. il Teo August 19, 2015 at 2:21 AM - Reply

    Awesome recipe Mimi! Tapenade and bruschetta are delicious on their own, combined they look divine!

    • chef mimi August 19, 2015 at 7:11 AM - Reply

      I think you can’t go wrong with those ingredients!

  14. safifer August 19, 2015 at 2:31 PM - Reply

    Looks so good–just the thing for hot weather nibbling.

  15. Amanda | What's Cooking August 19, 2015 at 6:39 PM - Reply

    I love tapenade and bruscetta. What a brilliant combo and so perfect for last minute company. I may have to make this very soon. I could use work in the appetizer department. Beautiful.

    • chef mimi August 19, 2015 at 7:14 PM - Reply

      well there’s nothing wrong with cheese and charcuterie!

  16. lapetitepaniere August 20, 2015 at 3:50 AM - Reply

    Another delectable combination! :)

  17. Bam's Kitchen August 20, 2015 at 6:20 AM - Reply

    Delicious and perfect with a glass of wine!

    • chef mimi August 20, 2015 at 9:02 AM - Reply

      Doesn’t everything go perfectly with wine?!!!

  18. Paige August 20, 2015 at 1:10 PM - Reply

    So yummy Mimi! What a beautiful creation with olives and tomatoes!! And I agree…a crunchy toasted crostini would be AMAZING with this!!

  19. sallybr August 20, 2015 at 3:05 PM - Reply

    A classic that you upgraded like a pro! I would use that over grilled fish, as a pasta sauce, on top of bread, crackers, and like already mentioned, probably straight from the bowl with a spoon…. ;-)

    • chef mimi August 20, 2015 at 9:07 PM - Reply

      And someone mentioned to make it into a pasta salad! Such versatile stuff!

  20. dishinwithdidi August 20, 2015 at 7:52 PM - Reply

    You had me at basil you know that right?? Sharing everywhere my sweet friend!! Just a smidgen “nemos world”, but I know killer recipes when I see them!!

  21. David Scott Allen August 22, 2015 at 12:16 PM - Reply

    When I saw this on facebook, the word “brilliant!” popped out. I love this – and why not? all those amazing Mediterranean flavors!

    • chef mimi August 22, 2015 at 1:14 PM - Reply

      Thank you! I take that as a serious compliment!

  22. The Gourmet Gourmand August 22, 2015 at 2:48 PM - Reply

    Oh wow doesn’t that look perfectly delicious and so so healthy! By the way.. I thought of you the other day- my butcher apparently sells pork rillettes! I plan to buy some and see how it is :)

  23. Promenade Claire August 25, 2015 at 11:21 AM - Reply

    I think Tapeschetta is my new favourite word :)

  24. Shanna Koenigsdorf Ward October 17, 2015 at 1:34 PM - Reply

    Leftovers (if there are any) would be nice tossed with pasta for a cold salad. :-)

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