Heirloom Tomato-&-Olive Tartines Recipe

"In French, tartine means a slice of bread with jam, butter, or other spread. It's a typical after-school snack for children. But there is nothing child-like about this grown-up version: baguette toasts covered with a savory, deliciously salty tapenade, enhanced with capers. Adding capers to olives and anchovies may seem reduntantly salty, but they add another layer of flavor. As Meme grew older, her doctor told her to avoid seeds. She loved all sorts of fresh vegetables and typically worked around this restriction. I was happy to help her out by removing tomato seeds. Here is my way: halve the tomato crosswise through its midsection with a serrated knife. Use your index finger to scoop out the seeds from each half, then give the tomato a gentle squeeze to draw out any seeds that remain. Tapenade can be made up to 5 days ahead, toasts can be made up to 2 days ahead. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."

Step by Step Method

Step 1

To prepare the tapenade, in the bowl of a food processor fitted with the metal blade, combine 2 of the garlic cloves, olives, anchovies, capers, thyme and rosemary.

Step 2

Process until almost smooth.

Step 3

With the machine running, gradually add 1/4 cup of the olive oil and process until smooth.

Step 4

Taste and adjust for seasoning with freshly ground pepper then transfer to a small bowl and set aside.

Step 5

Position rack 4" below broiler element and preheat broiler.

Step 6

To make the toasts, arrange baguette slices on baking sheet and brush one side with the 2 T olive oil.

Step 7

Broil until brown, 2-3 minutes then turn and broil the other side.

Step 8

Halve the remaining clove of garlic.

Step 9

Remove toasts and while still warm, rub one side of each toast with the cut surface of the garlic.

Step 10

Transfer to a rack to cool.

Step 11

Place the chopped tomatoes in a bowl and season with salt and pepper.

Step 12

To assemble, spread the toasts with a spoonful or so of the tapenade, then press a spoonful of the seasoned chopped tomatoes on the tapenade to cover.