BayLee420
Chef de la ganja
Bruschetta Ganjanade
Provencal dish of Olives, Roasted Mixed Cherry Tomatoes, Capers and Anchovies.
The preparation of this popular dish of Southern France is very simple.
Grab a couple of pints of red and yellow cherry tomatoes. This time of the year they should be plentiful in Farmers market.
Cut them in 1/2...it's gonna take time to do this so....vape a bowl of your favorite bud.
Line them on a few sheet pans; liberally oil them and roast the hell out of them in a moderately hot oven.
The idea is to get the tomatoes nice and roasted...put a good color on them...The sugars in the tomatoes will brown nicely.. No need to stir them..shake pan once in awhile.
Pint or more of Kalamata Olives. Most deli's have these or any good brand of jar olives.
or
Good meaty anchovies can be found at Specialty stores. The standard canned anchovies are fine.
Capers can be found in any grocery store. I do not add these to the mix, but sprinkle on the final presentation.
Mix all the ingredients in a Cuisinart...pulse the mix until you get the consistency you like. Not too smooth..keep some chunks of goodness. The ratio of the ingredients is up to you. I like more tomatoes than olives. Along with good imported anchovies.
A squeeze of lemon is good idea. Also a good grind of black pepper.
Serve on ganja oil toasted crustini's and crumble decarboxed ganja on top. Sprinkle the capers and top with cilantro.
Enjoy.
The tapenade can be used in many different ways. Excellent as a condiment (when mixed smooth) with fish or chicken. Add to you cold cut submarine sandwiches too.
Adding Canna oil to the tapenade mix is recommended for a tasty stone.
Adding the Decarbox ganja to the bruschetta just before serving will allow guests to enjoy w/o the canna effect.
@mephisto (Spain) @Rhyce Saroni (Anchovies lover) and @Chester (fine food connoisseur) were the inspiration of this dish
Provencal dish of Olives, Roasted Mixed Cherry Tomatoes, Capers and Anchovies.
The preparation of this popular dish of Southern France is very simple.
Grab a couple of pints of red and yellow cherry tomatoes. This time of the year they should be plentiful in Farmers market.
Cut them in 1/2...it's gonna take time to do this so....vape a bowl of your favorite bud.
Line them on a few sheet pans; liberally oil them and roast the hell out of them in a moderately hot oven.
The idea is to get the tomatoes nice and roasted...put a good color on them...The sugars in the tomatoes will brown nicely.. No need to stir them..shake pan once in awhile.
Pint or more of Kalamata Olives. Most deli's have these or any good brand of jar olives.
Good meaty anchovies can be found at Specialty stores. The standard canned anchovies are fine.
Capers can be found in any grocery store. I do not add these to the mix, but sprinkle on the final presentation.
Mix all the ingredients in a Cuisinart...pulse the mix until you get the consistency you like. Not too smooth..keep some chunks of goodness. The ratio of the ingredients is up to you. I like more tomatoes than olives. Along with good imported anchovies.
A squeeze of lemon is good idea. Also a good grind of black pepper.
Serve on ganja oil toasted crustini's and crumble decarboxed ganja on top. Sprinkle the capers and top with cilantro.
Enjoy.
The tapenade can be used in many different ways. Excellent as a condiment (when mixed smooth) with fish or chicken. Add to you cold cut submarine sandwiches too.
Adding Canna oil to the tapenade mix is recommended for a tasty stone.
Adding the Decarbox ganja to the bruschetta just before serving will allow guests to enjoy w/o the canna effect.
@mephisto (Spain) @Rhyce Saroni (Anchovies lover) and @Chester (fine food connoisseur) were the inspiration of this dish
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