Sun Dried Tomato Butter and Kalamata Tapenade

For our anniversary we ate at Girl & the Goat! The food, the service, the wine, everything was amazing. One of the simplest dishes which simply blew us away was a bread dish. A lovely, oil soaked stecca served with sides of smoked tomato butter and a tapenade. At first glance we couldn't really figure out how the flavors would come together, but on first bite we were sold. It was amazing!

Here's our version of the Girl & the Goat dish. Sun dried tomatoes and a dash of pimenton (smoked paprika) stand in for smoked tomatoes, and the tapenade came out of whatever we had in the fridge. All in all, a really nice accompaniment for a slice of baguette that we've been making frequently this summer!

Sun Dried Tomato Butter
2 sun dried tomatoes packed in oil
Approximately 1.5 Tbsp butter
Dash of pimenton (we've been using spicy but you can use spicy or sweet)
Salt (depending on whether your butter is salted or not)

- In a mini-food processor, process the tomatoes
- Add the butter and spices and process until smooth

Kalamata Tapenade
15-20 kalamata olives, pitted
1 anchovy filet, packed in oil
1 tsp fresh oregano
1 tsp fresh parsley
1 scratch black pepper
dash of olive oil
squeeze of lemon

- On a cutting board pile up the first 5 ingredients and run your knife through several times to chop
- Add a dash of oil and a squeeze of lemon, enough to get all of the ingredients to hang together

Slice your baguette, smear with a little butter and top with the tapenade. Enjoy!