Wednesday, April 3, 2013

Sun-Dried Tomato and Kalamata Olive Bruschetta (3-ways)



Okay, I've been slacking.  I know that I'm on vacation, but it's kind of unacceptable how little I have been posting lately.  So, to make it up to you, today, I have not one, but three recipes!  We start with the base recipe: sun-dried tomato and kalamata olive bruschetta.  The bruschetta can be served with bread as an appetizer, or it can be stuffed into chicken or mixed into a crunchy vegetable salad.  You could also eat it with a spoon. The options are endless with this delicious mixture.  I also tossed some roasted cauliflower with some of the bruschetta as well, and that was quite tasty too.  Of course, in the recipes that you see below for the chicken and salad, you don't need the full recipe for the bruschetta.  (The bruschetta kept well for a few days.)

Hope you are all enjoying the first part of April!  My goal for the month is to get back on track with the blog.

Sun-Dried Tomato and Kalamata Olive Bruschetta

Adapted from Garnish with Lemon

1 loaf French bread
4 oz. Crumbled Feta cheese
3 garlic cloves
4 ounces Kalamata olives coarsely chopped
1- 7 ounce jar julienned sun-dried tomatoes, chopped (mostly drained)
10 basil leaves chopped

Preheat the oven to 400°F.

Slice the bread into ½ inch slices and toast in oven until lightly browned (about 9 minutes). Rub the bread with one of the garlic cloves after you remove it from the oven. Can be made two days ahead, put in air tight container once it has cooled.

Put remaining garlic cloves, olives and sun-dried tomatoes in bowl of food processor. Pulse until coarsely chopped but not pureed. Slice basil in ribbons and stir into tapenade.

Top each baguette slice with a heaping teaspoon of tapenade, then sprinkle some crumbled feta on top and more basil.



Chicken Stuffed with Sun-Dried Tomato and Kalamata Olive Bruschetta

2 boneless, skinless chicken breasts
2 tablespoons sun-dried tomato and kalamata olive bruschetta (see above)
1 tablespoon crumbled feta cheese
Salt and pepper

Preheat the oven to 375°F.

Slice a horizontal pocket into each chicken breast (through the thick part).  Do not slice all the way through the breast.

Mix together the bruschetta and the feta.  Spoon half of the mixture into each breast.  Use a toothpick to secure the opening.  Generously season the chicken with salt and pepper.

Bake for 40 minutes.

Sun-Dried Tomato and Olive Bruschetta Greek Salad

3 mini-Cucumbers (or 2/3 English cucumber), sliced
1 cup cherry tomatoes, halved
1 yellow bell pepper, diced
1/2 avocado, diced
3 tablespoons sun-dried tomato and kalamata olive bruschetta (see above)
2 tablespoons red wine vinegar
1 tablespoon olive oil
Sea salt
Freshly ground pepper
2 tablespoons crumbled feta cheese

Mix together the vegetables.  Stir in bruschetta, drizzle with red wine vinegar and olive oil, then season with salt and pepper.  Add the feta cheese just before serving.

5 comments:

  1. Sounds like a lovely meal with lots of flavor. I love sun dried tomatoes so I am sure I will love these recipes. Thanks for sharing :)

    Happy Blogging!

    Happy Valley Chow

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  2. yum, yum!

    http://therealfoodrunner.blogspot.com

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  3. Sun-dried tomato heaven over here! :) I love the idea of stuffing chicken with it...yum-O.

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  4. Love sun-dried tomatoes! That stuffed chicken sounds incredible!

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  5. All I can say is, wow that looks fabulous.

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