Tapeschetta

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!

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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.

By Published On: August 18th, 201549 Comments

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!

49 Comments

  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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