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.
sounds and looks divine Mimi!
Thank you Jodi!
Lovely stuff Mimi. Very nice photography.
Thank you Conor!
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
Like, added to cooked pasta? YES!!!!
What a great combo! Well done for such short notice.
Thanks! It’s fast because you can use the food processor for a lot of it!
This looks very different and very delicious! Something beautiful to serve to guests, very nice Mimi!
very good combination
What a great appetizer!
Great idea! :)
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. :)
thanks! Can’t wait to hear how they come out!
What a beaut invention Mimi and the photos really are fab. Necessity really is the mother of invention hey?
Well done Mimi on a short notice! Sometimes improv can produce the best recipes (or disasters, hehe.) Glad it all worked out. Looks yummy!
It really turned out great!
I wish I had some of this right now! What a perfect thing to throw together. Bet you had fun!
It was! A few of my favorite ladies! And lots of wine…
Thank you, sir!
Awesome recipe Mimi! Tapenade and bruschetta are delicious on their own, combined they look divine!
I think you can’t go wrong with those ingredients!
Looks so good–just the thing for hot weather nibbling.
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.
well there’s nothing wrong with cheese and charcuterie!
Another delectable combination! :)
Delicious and perfect with a glass of wine!
Doesn’t everything go perfectly with wine?!!!
So yummy Mimi! What a beautiful creation with olives and tomatoes!! And I agree…a crunchy toasted crostini would be AMAZING with this!!
Thank you Paige!
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…. ;-)
And someone mentioned to make it into a pasta salad! Such versatile stuff!
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!!
Ha! Thank you!
When I saw this on facebook, the word “brilliant!” popped out. I love this – and why not? all those amazing Mediterranean flavors!
Thank you! I take that as a serious compliment!
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 :)
Oh nice! I hope they’re good!
I think Tapeschetta is my new favourite word :)
Leftovers (if there are any) would be nice tossed with pasta for a cold salad. :-)