Tomato Crostini with Anchoiade

After Mike from New West KnifeWorks sent me their 9-inch Chef Fusionwood knife, I went on a crazy chopping spree. Just like many of their knives, which are, by the way, all manufactured here in the US, this Chef knife is pretty nifty. I chopped a tomato medley (Heirloom peach tomatoes, yellow pear tomatoes, sweet 100 and San Marzano tomatoes) with a few grapes from our garden. With the razor-sharp blade, I was able to comfortably cut all the fruits. I quickly sautéed them in garlic with roasted green bell peppers and sweet peppers that my husband Lulu planted several months ago. I used the mixture as a topping for crostini and finished them with Manzanilla green olives wrapped in anchovies. 

New West KnifeWorks is giving away a block set of 7-piece Fusionwood knives (a $995 value!) and you have a chance to win. Sign up for the contest through August 13^th to win one of the 7-piece block sets on Facebook and Twitter. You can also register on New West KnifeWorks' microsite. Good luck!