Ingredients
- 3 large cloves garlic
- 2 cups pitted kalamata or other brine-cured black olives
- 4 anchovy fillets, drained
- 1 tablespoons drained capers
- 1 teaspoon chopped fresh thyme, plus thyme sprigs for garnish
- 1 teaspoons chopped fresh rosemary
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 baguette, sliced diagonally 1/4 inch thick
- 2-4 ripe heirloom tomatoes, cored, seeded, and chopped
How to Make
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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.
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Step 2: Process until almost smooth.
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Step 3: With the machine running, gradually add 1/4 cup of the olive oil and process until smooth.
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Step 4: Taste and adjust for seasoning with freshly ground pepper then transfer to a small bowl and set aside.
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Step 5: Position rack 4" below broiler element and preheat broiler.
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Step 6: To make the toasts, arrange baguette slices on baking sheet and brush one side with the 2 T olive oil.
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Step 7: Broil until brown, 2-3 minutes then turn and broil the other side.
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Step 8: Halve the remaining clove of garlic.
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Step 9: Remove toasts and while still warm, rub one side of each toast with the cut surface of the garlic.
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Step 10: Transfer to a rack to cool.
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Step 11: Place the chopped tomatoes in a bowl and season with salt and pepper.
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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.
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Step 13: Drizzle with a little of the remaining olive oil, and garnish with a small sprig of thyme.
We hope you enjoy this recipe!
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