{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!

{nibble} drunk manchego spread

Yea - We have successfully had our second summer sunday supper!

I LOVE cheese. All kinds, all textures, love it. Lately I have been taken with Manchego. I just love saying it. I feel like I should be in spain walking on a cobble stone street. I might stop in the local dive and order some wine, manchego and chorizo. Doesn't that sound fun?

here is a fun fact: Did you know that Manchego is named for the Spanish region of La Mancha, which is also the home of Don Quixote!

drunk manchego spread by ann west

1-2 wedges of an aged manchego. Ask for one with a nice bite to it!

olive oil

roasted garlic

salt

pepper

red pepper flakes

italian seasonings, basil, oregano etc...

paprika

a squeeze of lemon

chunk your cheese and cover with olive oil. Add your spices as you like and let sit for at least 8 hours. A day would even be better. Serve with a sturdy cracker or some nice bread. enjoy!

ps. i could also see adding a little more lemon and drizzling this over grilled asparagus - yum!

{companions} peanut sauce

who invented peanut sauce?.... who was that totally talented inventor of the spicy sauce that we love so much?Really who said I am going to make a sauce from peanut butter and slapped it on some chicken or dip my fresh spring roll into that sauce? I am going to serve it with beef as well. Really who? Aaaaahhh who cares... I love it, my kids love it! I serve this with grilled lemon chicken or you can just mix it into some pasta add a little broth for a mock up of pad thai. It's a feel good food. enjoy!

peanut sauce by ann west

1 tbls olive oil

1 tbls dark sesame oil

1 -2 shallots copped very fine

2 tsp fresh ginger if you have it minced or 1 tsp ginger powder

1/4 tsp red pepper flakes

2 - 3 tbls rice wine vinegar

1/4 light brown sugar or honey

2 tbls soy sauce

1/2 cup smooth peanut butter

1/4 cup katchup

2 tbls dry sherry - (if you don't have this you can omit but it is so good with)

1/2 lime squeezed

Saute the shallots in the oils with the red pepper flakes and ginger root until the shallots are transparent. Mix in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice. Cook until heated through (1 min or so) Adjust seasoning. If your sauce is too thick add more vinegar and soy... too runny more peanut butter. If you have chili oil that is a nice touch too. I hope you love it as much as I do!