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Tomato & Olive Tapenade Bruschetta

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We know, you saw this recipe and you were like, “Wait, What???”  Then you told yourself, “I have GOT to try this!!” We absolutely don’t blame you.  Is there really anything better than deliciously sweet roasted tomatoes, tangy kalamata olives, fragrant fresh basil and rosemary and creamy feta cheese?  Pile this off the hook mixture on top of some grilled artisan bread and you are not going to believe how happy it makes you!  Some people happen to get a little over excited about food and I might be one of them.  Not even worried that you might be judging either.  Just take my word for it on this one…add it to your list. Wanna know the best part?  This tomato and olive tapenade bruschetta happens to be super easy to make!  Yay!!

So in a few simple steps you too can be in tomato and olive tapenade bruschetta heaven.  Toss baby heirloom or cherry tomatoes in a bit of olive oil and kosher salt and roast until they get all squishy and broken down.

While the tomatoes are getting all hot and bothered you can chop your other ingredients and do a little mix-mix in a bowl.

You can also work on toasting up artisan bread slices in a skillet until they turn a little crispy and golden brown.  If you can handle those few steps then you are in luck, because it’s that easy!

Add the tomatoes to the bowl and drizzle a bit more olive oil to the mixture and season with S&P.  Now comes the fun part….start spooning the tapenade on the bread.  I’m in love with the pretty bright colors of the tapenade.  Not only is this creation pretty on the outside, it’s pretty on the inside too….when you actually try it you are going to freak out!   Don’t just take our word for it, go try it for yourself….like now.

Check out other bruschetta recipes by clicking on the link below and have yourself a full on bruschetta party!! http://www.goodthymekitchen.com/bruschetta-3-ways/


Tomato & Olive Tapenade Bruschetta
 
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Serves: Approx 16 bruschetta servings
Ingredients
  • 2 C multi-colored hierloom baby tomatoes - or cherry tomatoes
  • good quality olive oil
  • ½ C kalamata olives, pitted and quartered
  • ¼ C feta, cubed
  • ¼ C chopped basil
  • 2 Tbsp fresh rosemary, minced
  • 1 small loaf artisan bread, sliced
  • kosher salt & ground black pepper
Instructions
  1. Preheat oven to 425.
  2. Line a rimmed baking sheet with parchment paper. Toss tomatoes in 1 Tbsp olive oil to coat. Arrange tomatoes on baking sheet and sprinkle with kosher salt. Roast for 20 minutes.
  3. In a medium bowl combine olives, feta, basil, rosemary, tomatoes, 1 Tbsp olive oil and S&P to taste. Fold ingredients together until combinesd.
  4. Heat a large skillet over medium-high heat. Cut sliced bread in half. Drizzle skillet with approx. 2 Tbsp olive oil. Add bread, brown each side until lightly toasted. Arrange bread on a serving platter, top with tomato and olive tapenade and serve.

Tuna Salad with Cranberries and Dill

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Sometimes you just crave a really good tuna salad!  Well, at least we do and we are thrilled to share this recipe with you.  So, there’s the standard or basic way to prepare your tuna but of course at GTK, we don’t really do things the standard or basic way, right?  We are always on a mission to clean thing up and add something a little different…but still keeping it simple of course!!  We teamed up with Whole Foods to create a delicious tuna salad using their chunk white albacore tuna and we are beyond impressed with the result.  It’s light, creamy, fresh and soooo good!

So as usual, instead of using mayonnaise, we use greek yogurt which is loaded with protein and low in fat and calories. You still get that amazing creamy texture but without the guilt.  We also like to add a crunch by throwing in some chopped celery…make sure you include those delicious leafy ends as they are full of flavor.  Some fresh dill and lemon and the surprise pop of sweetness from dried cranberries brings this delicious salad together perfectly.

Now in keeping with our goal of never being ordinary…look at what we decided to serve this tuna salad in!  I mean, does it get any prettier than this?  Get over the bread and serve it in a beautiful heirloom tomato or a nice large avocado.  Yum!  You will be so happy!  We promise!


Tuna Salad with Cranberries and Dill
 
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Serves: 4
Ingredients
  • 2 cans chunk white albacore tuna
  • ¼ C celery - diced
  • ¾ C nonfat greek yogurt
  • 2 Tbs dill - chopped
  • 1 Tbs fresh lemon juice
  • ¼ C dried cranberries
  • 2 Tbs green onion - tops, chopped
  • Salt and pepper to taste
  • 1 large avocado
  • 2 large heirloom tomatoes
Instructions
  1. In a medium bowl, combine tuna with greek yogurt and lemon juice. Mix until well combined. Add the celery, dill, cranberries and green onions and stir. Season with salt and pepper.
  2. Cut avocado in half and remove pit. Fill avocado halves with large scoop of tuna mixture.
  3. Using a paring knife, remove stem and core of heirloom tomatoes. Fill with large scoop of tuna mixture.

Gluten Free Pesto Pasta with Sautéed Baby Hierloom Tomatoes, Fresh Spinach and Feta

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We are obsessed with this dish. How can something with so few ingredients be bursting with so much flavor? Well, the answer is easy…Pesto!! We have a little bit of a love affair with pesto. It can honestly be life changing…okay, that could be a stretch but seriously, that’s how strongly we feel about it. Making up a batch of pesto takes only a few minutes and then you can easily transform anything into the most flavorful dish ever. So for this amazing creation, we just boiled up some gluten free pasta that we had in the pantry, sautéed some gorgeous baby heirloom tomatoes in a little olive oil and then tossed it all together with some fresh spinach and feta cheese and voila! There you have it folks, an easy peasy healthy pasta dinner. The great thing about this dish is that the leftovers are amazing too.  Hopefully you have some left so you can enjoy this one again tomorrow!

pestopasta

Pesto Pasta with Sautéed Baby Hierloom Tomatoes, Fresh Spinach and Feta
 
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Serves: 4
Ingredients
  • ½ lb GF brown rice pasta (TJ's - or pasta of choice)
  • 1 small container mini organic hierloom tomatoes, halved
  • 1 tsp olive oil
  • 3 C loosely packed fresh spinach, stems removed and chopped
  • ⅓ C feta cheese, crumbled
  • approx ⅓ C pesto - (see homemade recipe below- can also use store-bought)
  • approx ½ C reserved pasta water
  • S & P to taste
For the Pesto:
  • 2 C packed fresh basil leaves
  • ¼ C toasted pine nuts
  • 1 cloved garlic, chopped
  • ½ C grated parmesan cheese
  • ½ C good quality olive oil
  • S & P to taste
Instructions
For the Pesto:
  1. In a food processor combine basil, cheese, garlic, pine nuts and ¼ C olive oil. Slowly drizzle in the remaining ¼ C olive oil while the food processor is running. Season with kosher salt and fresh ground pepper to taste. Store remaining pesto in airtight container in the refrigerator for up to 1 week.
For the Pasta:
  1. Boil large pot of generously salted water. Add pasta, stirring occasionally. While pasta is boiling, heat olive oil in a medium sized skillet over medium heat. Add tomatoes and cook for approx 5 minutes until they begin to break down. Remove from heat and set aside. When pasta is done remove approx ½ C of water before draining. Drain pasta and place back into original pot. Add spinach and stir to incorporate, add pesto and water, pouring water slowly as to not add too much. Add tomatoes and feta and fold into pasta. Season with S & P and transfer to a serving bowl. May need to adjust pesto measurements depending on how strong of a pesto flavor you prefer.