Congrats to @leidibrf for inspiring me with her tapas spread and you know this has to be good because there ain't nothin' seedier than Mae's kitchen inspired by the likes of L!

Cue the crusty bread. Olive oil brushed and toasted - sliced from my very own baguettes.

Next, this needs a kind of spread! I decided to do something a little outside the ordinary. I started with some lovely fresh produce. Roma tomatoes, shallot, garlic, sweet pepper, and serrano pepper tossed in olive oil, salt and pepper. Then I roasted them.

Once these were roasted in the oven, I peeled off the tomato skin and blended these with a few jarred tomatoes, a handful of fresh blackberries and some fresh basil. This made a kind of spicy, sweet jam.

Finally, I generously gobbed some of this tomato/blackberry jam on the toast, slapped on an anchovy (the basic anchovy preserved in olive oil) and garnished with more fresh basil.

@leidibrf just so you know, I went a little nuts. There is your spicy jam and anchovy bite, @penelope1730 's fruit salad bite and @soyeahso 's roll up.

The only other bite is something I made for my kiddies, it's beans on toast garnished with mozzarella. The black beans have a southwestern flavor.

All in all, it was a tasty dinner!