Every New Year, rather than making resolutions, I take a moment to reflect on what I’ve done in the past year, and I was flipping through my agenda. In the summer before freshman year, I bought this agenda that I’d intended to use for the school year. It was a fairly plain one, about the size of a novel and covered in camel colored canvas with a little pocket on the front. Little did I know that I would end up using this agenda for the next three years, and how attached to it I would become.Three years later, the pages are covered in my hand writing and random little scribbles, the spine is no longer a spine but rather a mass of tape, and I had doodled on the cover so much that it looked like I had attempted to color the entire thing with my pen. Looking at the ratty old thing I still managed to call an agenda, it amazed me how far I had come in the past three years and how fast that time had passed. I remember as freshman I thought I wouldn’t make the next four years. I’m now a junior in high school, taking my SATs and ACTs and getting ready for college.
Moving along to the food portion of this post, these are sun-dried tomato and Kalamata olive tapenade crostinis. Sun-dried tomatoes are one of my favorite things, and they play a huge part in this tapenade. They’re slightly salty and mostly sour accented with a tinge of sweetness, the olives add a deeper flavor to the mix, and the brie complements it all by adding an earthy but creamy undertone. I really love the complex mix of flavors in this, and this has definitely become one of my favorite snacks to come home to after school. Plus, it’s really quite a simple recipe, and great for parties (you can definitely make this ahead of time, and just make sure you have a loaf of bread nearby!).
Sun-dried Tomato & Kalamata Olive Tapenade
adapted from this blog
NOTE: I actually feel like this tastes the best a day after it’s made, because the garlic’s flavor is absorbed much more into the tapenade.
- 1 loaf bread (I used ciabatta, french bread is great too!)
- Brie Cheese (typically comes in whole wheels, I reccommend one 5 inches or more in diameter)
- 2 garlic cloves, minced
- 4 oz. Kalamata Olives coarsely chopped
- 7 oz jar of sundried tomatos (note: if you have tomato halves it will be approximately 21 tomato halves, and be sure to julienne them!) (Note: if your tomatos are preserved with oil, drain the oil out of them as best you can, and don’t worry about the tapenade being greasy, it will be fine!)
- Slice your bread into 1.5 cm slices.
- Toasting the bread: preheat the oven to 400 degrees, and toast the bread until the edges start becoming golden, approx. 5-8 minutes.
- Put the sun-dried tomatoes, olives, and garlic cloves into the food processor. Pulse until coarsely chopped. Be careful not to over pulse the mixture or you might end up with a sort of a paste.
- To serve place a slice of brie on the bread( the slices of brie should be able to cover the entire piece of bread), add 1/2 tablespoon of tapenade on top, and serve :)