Bruschetta With Olive Tomato Concasse
Salty kalamata olives folded into a buttery tomato compote piled high on crisp roasted garlic toast.
Prep Time:
30
min
Cooking Time:
10
min
Total Time:
40
min
Servings:
4-6
Ingredients
- 4 plum tomatoes, blanched and peeled
- 2 tablespoons butter
- *bowl of ice water
- ¼ cup kalamata olives, sliced
- 2 tablespoons fresh basil, chiffonade
- Maldon sea salt
- Black pepper
- French bread, sliced into ½ inch slices
Instructions
Blanching Tomatoes:
- Fill a pot with water and bring to a boil.
- Using a paring knife cut out the stem and make an “X” over the bottom.
- When the water is at a roiling boil, carefully place 2-3 tomatoes in the water and let them boil for about 2 minutes.
- Remove from the boiling water and immediately place them in a bowl of ice water. You will probably see the skin start to tear away from the flesh.
Bruschetta:
- When all the tomatoes are in the ice water and cold, remove and start to peel off the skin. It should easily peel away.
- Cut the tomatoes in half and then in quarters.
- Next using a sharp knife cut away the insides and remove the seeds. You should be left with a petal shape that will lay flat.
- Cut each petal into long thin slices (julienne) and then dice into small even pieces.
- Heat oven to 350 degrees.
- Heat a sauté pan with butter and sauté the tomatoes.
- When tomatoes are cooked down, add sliced olives and basil chiffonade.
- Season with salt and pepper.
- Slice french bread into ½ inch slices and drizzle with roasted garlic oil liberally. Then season with salt and pepper.
- Place them on a sheet pan and cook at 350 degrees until golden brown.
- When the bread is cool enough, either place a dollop of tomato on top of bread or serve on the side to use to dip into the mixture.