Before vacation, we were eating out far more than I care to admit… and I should quickly come to terms with exactly how much before the MasterCard bill comes in! I suffer from burn out and get stuck in a rut a few times a year. Usually, I run to the bookstore and get a new cookbook because nothing reverses a cooking rut faster than new inspiration.
And that’s one of the things that I love most about vacation is that I come home refreshed. Renewed. Inspired. Of course, the time off work is great, too. And so is sightseeing in another city. And falling down a mountain with a snowboard strapped to my feet. Good stuff.
We make a real effort to eat differently when we’re on vacation. We try to order things outside of our usual routine – mostly things I wouldn’t necessarily make at home for fear of it not going over well. And when we get home, I like to recreate our favorites.
The Black Olive Tapenade served on bruschetta at Michael’s Italian was the perfect and “different,” Apres ski munchie. My husband even helped me eat them – and gosh, can I tell you just how happy that made me?! 🙂
I love me some olives. Large, juicy kalamata olives are a long way from those little, black cardboard rings found on supermarket pizza. Michael’s Italian was one of our all-time favorite vacation dinners. If you’re in Breckenridge, try the Bruschetta and the White Lasagna. We weren’t sorry and you probably won’t be either!
Kalamata Olive and Goat Cheese Crostini
Juicy kalamata olives and goat cheese steal the show in this savory crostini.
- 1 baguette
- 1/2 cup olive oil, plus more for drizzling
- 1/2 pound kalamata olives, pitted
- 2 Tbsp capers, drained
- 8 anchovy filets or 4 tsp anchovy paste
- 1 garlic clove
- 1 Tbsp freshly squeezed lemon juice
- 2 tsp Dijon mustard
- 1 tsp fresh thyme leaves, plus more for garnish
- 1 Tbsp fresh parsley leaves
- Goat cheese, (room temp) for serving
- Roasted red peppers, (diced or sliced) for serving
- Preheat oven to 425. Cut baguette into 1/2-inch slices and drizzle with olive oil.
- Bake for 6-8 minutes, until golden brown. Remove from oven and cool slightly. Spread with goat cheese.
- Combine the olives, capers, anchovy paste and garlic in a food processor fitted with a steel blade, and pulse 3 times.
- Add the olive oil, lemon juice, mustard, thyme and parsley and process until well combined.
- Serve on goat cheese crostini, topped with roasted red peppers. Garnish with thyme sprigs/leaves.
Yields: ~18 servings
Estimated time: 20 minutes