Heirloom Tomato-&-Olive Tartines

How to Make

• 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.

• Step 13: Drizzle with a little of the remaining olive oil, and garnish with a small sprig of thyme.