



I’m currently inspired by the cookbook, “The Oh She Glows Cookbook” by Angela Liddon. All of Angela’s recipes are simple and easy to follow. I’m particularly crushin on the “Summer Bruschetta” recipe featuring fruits that are in season like strawberries and cherries in yummy balsamic reduction served on sliced baguette.

For some reason I thought balsamic reduction was something complicated to create. Apparently, you just pour balsamic vinaigrette in a pan, add sugar, and simmer the sauce until it has reduced in half. Hence “reduction”, duh!

For the “Summer Bruschetta” recipe, check Angela Liddon’s cookbook “The Oh She Glows Cookbook“. I got mine as gift. I love every page of this book and it’s currently my source of cooking inspiration aka “cookbook crush”.

To go along with the “Summer Bruschetta”, I also made something that’s equally easy to do. I roughly minced some kalamata olives and sun-dried tomatoes, mixed them in olive oil, placed them on toasted sliced baguette, and topped them with minced basil. My idea of a fancy treat in minutes.

In the photo below, the left side is my simple olive bruschetta, the right side is the “Summer Bruschetta” from the cookbook.

For the simple olive bruschetta, feel free to check my recipe below:



Simple Olive Bruschetta Save Print Prep time 5 mins Cook time 5 mins Total time 10 mins Recipe type: Appetizer, party food, entertaining, Ingredients 1 french baguette, cut into ½ inch slices

¼ cup extra virgin olive oil

½ cup pitted kalamata olives, roughly minced

¼ cup sun-dried tomatoes, roughly minced

3-5 pieces Italian basil leaves, roughly minced or chiffonade Instructions Toast the baguette in a toaster for 3 minutes or until golden Except for the basil, mix the rest of the ingredients in a bowl. Once the bread is ready, transfer to a plate and top each slice with a spoonful of the olive topping. Top with basil leaves and serve. Notes You could find french baguette at major supermarkets and bakeries.



Aside from kalamata, you could also use other kinds of olives like green or black, or a mix of the three.



Sun dried tomatoes are usually tough in texture but don't worry, they will soften in the oil as you wait for the bread to finish toasting.



Feel free to add more ingredients like garlic, capers, parsley, and lemon juice.



Be wary of fake olive oils. If the price is too good to be true, then it probably is. If you're on a budget, I suggest to go for olive oils that are locally made as they are relatively more affordable than imported ones. 3.3.3077

I would like to clarify to avoid confusion that the olive recipe is not Angela Liddon’s but rather inspired by her cookbook.

I was also inspired by the quaint olive oil shop (I forgot the name) that I used to visit all the time when I lived in Bend Oregon. I had the best olive tapenade there. Unfortunately the store closed down and I couldn’t trace it anywhere online. Forgetting the shop’s name didn’t help either.

For now, I would resort to my simple olive bruschetta as well as Angela’s “Summer Bruschetta”. Enjoyed with hot tea and Angela’s cookbook in hand.

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