{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!

{grabbing greens} panzanella salad

This is one of the freshest best summer salads there is. Panzanella is a simple salad of tomatoes and stale bread. It is soooo easy and you probably already have most of the ingredients in your kitchen right now. So when your friends call you over for that 4th of July pot luck... now you have something to bring.

As with most italian dishes basil is key. I happen to have some growing in my garden... yea! Mind you the basil is about all that is growing in my garden these days - those darn tomatoes didn't take!

Nothing that a quick trip to the farmers market or good grocer can't fix. Enjoy this simple and delicious salad!

panzanella by ann west

4-5 fresh ripe tomatoes - cut into chunks

2-3 thin slices of red onion

1 tbls capers

2-3 cloves fresh garlic - crushed and rough chopped

a handful of fresh basil chopped

olive oil (1/2 - 3/4 cup)

red wine vinegar (1/4 cup or more)

salt pepper

croutons (homemade or store bought) - large rough cut

red pepper flakes (optional)

(I believe traditionally this salad is served with a good mozzarella - so feel free to add that or some parm if you like!)

mix everything together. I probably use about 1/2 cup olive oil and 3 - 4 tbls red wine vinegar but this mix is a personal preference. Toss and let sit for 1 - 3 hours. Depending on how juicy your tomatoes are you may need to add more olive oil and vinegar as you go. If possible toss once or twice. I like to add a few more croutons before serving so you have a variety of textures!

{companions} roasted tomatoes

photo by ann west

This recipe is by far one of my all time favorites. I use these tomatoes so many different ways. As a yummy side for a brunch, to accompany steak, even to spread on a baguette with goat cheese. They are so divine. The longer you roast them the more caramelized & sweet they become. I like to roast them longer to accompany steak and as a spread, however when I served them for a brunch I like them to pop in my mouth so a shorter time will do. Either way they are the best!

roasted tomatoes by ann west

3-4 containers of sweet grape tomatoes

1-2 shallots sliced very thin

olive oil

salt and pepper

Preheat oven to 400 degrees. Toss tomatoes in olive oil and sprinkle shallots on top and toss again. Spread tomatoes on a jelly roll sheet. Roast from 30 - 50 minutes tossing once or twice.

season to taste with salt and pepper and serve.