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!
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.
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.