Ingredients: 5 plum tomatoes, halved lengthwise,Good olive oil,Sea salt,Course black pepper,2 garlic cloves, crushed,10-15 fresh basil leaves,10-15 fresh basil leaves,2 cups pitted and drained Kalamata olives,Sprinkling of parmigiano,1 thin baguette
Instructions:
- Heat oven to 40
- In a large mixing bowl toss halved tomatoes with a healthy drizzle of olive oil, sprinkling of sea salt and course ground black pepper till all tomatoes are nice and slick.
- Lay tomatoes skin side down on a flat baking sheet and set in oven for about 30 minutes. **Note, some times may vary to cook a bit longer based on tomato thickness, oven brand. At 30 minutes what you are looking for is the beginning of a darker char on the tomatoes and a satiny caramelization.
- Remove tray from oven upon witnessing the change. Youll let this sit for at least 2-3 hours until room temperature.
- In a food processor, toss in olives, crushed garlic, another drizzling of olive oil if your processor needs help chopping up the olives and garlic. You want the texture to be a slightly chunky but spreadable blend, not a thin paste, some texture is good.
- Remove to bowl and mix in a sprinkle of parmigiano, tear in 5 basil leaves.
- Slice up baguette in thin cuts on a bias so you have at least 10 slices.
- Brush both sides lightly with olive oil and toast them gently under the broiler. You must watch for the color as soon as it becomes a light golden brown (this happens quickly under a broiler). Flip the baguette slices and return to oven to crisp up the other side.
- As slices are removed from the oven and cooled, spread the tapenade on each slice and top with a tomato half, skin side up.
- Chiffonade remaining 5 basil leaves and sprinkle on top.
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