Tapeschetta

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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 to stretch what I had, I added some previously prepared tapenape. And it worked well!

So here’s approximately what I did. If you ever can’t decide between bruschetta and tapenape, try both!
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Tapeschetta

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


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

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Stir again gently, and let the tapeschetta sit for at least 30 minutes before serving.
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You can add more chifonnade of basil on top, if you wish.
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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.

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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.

49 thoughts on “Tapeschetta

  1. 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. :)

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

  3. 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…. ;-)

  4. 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 :)

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