Quite a Spread

Saturday night I went to JoMo's for snackies and wine. Her sister EMo joined us, as did new friend A2 (I have to distinguish from A somehow, perhaps I will come up with something better as I write). We share a love for all things edible, and really, I must say, outdid ourselves. JoMo's contribution (along with the vino) was an amazing bruschetta creation which I unfortunately did not capture on film. It was beautiful italian bread topped with pesto, roasted mushrooms and peppers, and cheese.

A2 brought impressive shrimp rolls stuffed with all kinds of good things and dipped in a spicy soy sauce. She also brought some delicious chicken-cucumber-mint skewers with dill dipping sauce. I love to dip. I was in heaven.

My contribution was the oft-requested Fig-Rosemary Spread (seen with both A2's finger and the very seasonal candy-cane spreader) and a bit of tapenade (see Tannenbaum at left), along with some crusty bread.

I love all things olive, and tapenade is definitely included. It was very easy to make. I used Alice Waters' recipe but made a significant change by adding parsley.

Tapenade
1 cup nicoise olives
1/3 cup loosely packed parsley
Fresh ground black pepper
Juice of 1/2 lemon
Splash of extra-virgin olive oil

Blitz all in a food processor or blender. Enjoy.

We called in Our Hero (or the Leftover Eliminator) to perform clean-up. He did good work.