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.