Bruschetta with Tapenade, Goat Cheese, Tomato, and Arugula

Tapenade is a wonderful multi-purpose medley that can serve as a dip, a spread (think muffalata), or a topping for fish, chicken, or bruschetta. It has all those delicious and healthy Mediterranean ingredients, and it's easy and delicious!

In this recipe, I use the tapenade as the base for a bruschetta -- but you could also do it as an open-face sandwich on a French roll. You can buy prepared tapenade at the grocery (some are quite good), but as in most foods freshly made is so much better!

With the addition of cheese, tomato, and arugula (you could substitute fresh basil) it can make a nice light supper.

Tapenade

Kalamata olives
garlic
capers
olive oil
(anchovies)
(lemon juice)

There are really three ways to combine the ingredients: finely chopped and tossed together, blended in a mortar and pestle (the traditional method), or combined in a blender or food processor. If you use a blender or food processor, first blend all ingredients except olive oil and then add the oil slowly until desired consistency is reached. Proportions are to individual taste, as is consistency. I prefer a "chunky" consistency that preserves the individual flavors while combining them. Others like the ingredients blended to a smooth paste. Anchovies and lemon juice are optional ingredients, but I think they are both great additions!

Bruschetta

Preheat broiler.

Begin with a good, crusty, artisinal French bread. Slice into rounds of desired heft. Brush each slice with olive oil and rub with garlic. Heat under broiler until toasted.

Spread each round with tapenade. Crumble goat cheese to lightly cover. Top with chopped tomatoes and chopped arugula or basil.

Butter Braised Figs with Parmigiano-Reggiano and Toasted Almonds

There are so many delicious ways to eat figs -- just as they are with a little honey, grilled or broiled with prosciutto and goat cheese, poached in wine...This one is a little different and super easy. The crushed almonds give a nice crunch that really finishes nicely.

Butter Braised Figs with Parmigiano-Reggiano and Toasted Almonds

1 pint ripe figs
2 tablespoons butter
2 tablespoons finely grated Parmigiano-Reggiano cheese
3 tablespoons balsamic vinegar (I suggest white for green figs and traditional for purple figs)
2 tablespoons toasted almonds, crushed

Rinse figs and pat dry. Slice off pointed tops and make a X incision about 3/4 inch deep in each fig.
Melt the butter in a saucepan over medium heat and saute figs for 2 or 3 minutes -- until they begin to spread. The figs should be heated through but not really cooked.
Remove figs to a plate and place a small  amount of cheese into each.
Add vinegar to butter remaining in the saucepan and reduce to a thick syrup.
Drizzle figs with balsamic syrup and sprinkle with almonds.

Blueberry Bran Muffins

After my shock at discovering that most purchased blueberry products (including muffins) contain no blueberries but molded sugar with artificial blueberry flavoring, I had a hankering for some honest-to-goodness homemade blueberry muffins! This is a great recipe, because it's not too sweet. Don't be scared off by the bran -- they are still light & fluffy!

Blueberry Bran Muffins

2 cups all purpose flour
1 tablespoon baking soda
1/2 teaspoon coarse salt
2 large eggs
4 tablespoons pure maple syrup
1/2 cup sugar
1/2 cup safflower oil (or other vegetable oil)
1 1/2 cups milk
1 cup fresh or frozen blueberries (toss in flour before adding to batter to keep them from sinking)
1/2 cup wheat bran or wheat germ

Preheat oven to 400.  Grease a 12-cup muffin tin, or line with paper liners.

In a large bowl, whisk flour, baking soda, and salt. In a separate bowl, beat the eggs, maple syrup, sugar, oil, and milk.  Stir the egg mixture into the flour mixture, and then (gently -- to avoid coloring the batter blue) stir in the berries and bran. Fill muffin cups 3/4 full.

Bake for 25 minutes, or until golden brown. Cool five minutes in the pan before removing.