Monday, September 13

{nibble} Bruschetta Dip

This isn't a true Bruschetta but it was born from one or two. Bruschetta is typically a grilled bread rubbed with garlic and topped with a very delicious and simple mixture of tomato, basil and olive oil.

Ok you can stop here if you want because truly - that's all you need!

In fact I really should rename this dish (tomato caper spread... or maybe... artichoke heart tomato chutney ... hmmm no perhaps.... chop up everything yummy and spread it on some bread ... not bad). Unfortunately, (or not) this is what I have called it for a couple of years now bruschetta dip. My husband, kids and friends know it as ,"that bruschetta dip thing you make." - all good.

It would be far to hard to give the naming rights to just one ingredient. Is it the tomato that carries the ball? Then there are the capers that provide the perfect balance of sweet and salty, not to forget the artichoke heart and hearts of palm that are just fun and different, ooooh, oooh wait ... can't forget the kick of red pepper and the zip of lemon zest. Ok - the name sticks for now!

It is so fresh-tasting and addicting ... seriously you won't be able to stop at one bite.

tomato bruschetta dip (thing) by ann west

cherub tomatoes diced
hearts of palm split and chopped
artichoke hearts chopped
1 shallot chopped fine
capers - start with 1-2 tbls
red pepper flakes
fresh cut basil - julienne
fresh parsley chopped
zest of a lemon
salt and pepper to taste
generous glugs of olive oil

Mix and accompany with crusty bread or a good cracker bread.

Enjoy with friends!


Shari Lidji said...

this is a great one ann! love the combo :)

Brook said...

The photos are beautiful! Can't wait to try the recipes.

Kristen In London said...

I LOVE the big pieces of parsley, so fresh and lovely! How about adding some chick peas... :)

I second the reader who notes how gorgeous the photos are!