Saturday, December 26, 2009

Globe Bruschetta by Ross Derrick, Chef, Globe Cafe and Tapas Bar, Big White/Sunpeaks

Tomato tapenade
2 tbs sun-dried tomato oil
1 cup sun-dried tomatoes
1/4 calamata olives, pitted, and chopped finely.
2 tbs balsamic vinegar
salt and pepper

  1. Chop the tomatoes finely.
  2. Add olives, vinegar, garlic, and salt and pepper.
  3. Adjust seasoning to taste.

Basil Puree
1/4 pound fresh basil, chopped
125 ml olive oil
salt and pepper

  1. In a food processor, puree basil and slowly add olive oil.
  2. Season.

1 loaf of soft ciabatta bread sliced 1/2 inch thick.
Toast bread on a panini press or in oven.
Brush on basil puree, top with a healthy tablespoon of tomato tapenade.
Drizzle with balsamic reduction. Top with slices of shaved parmesan.

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