Sun-dried Tomato & Olive Tapenade| Reflecting Back


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!)
  1. Slice your bread into 1.5 cm slices.
  2. Toasting the bread: preheat the oven to 400 degrees, and toast the bread until the edges start becoming golden, approx. 5-8 minutes.
  3. 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.
  4. 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 :)



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