Salty kalamata olives folded into a buttery tomato compote piled high on crisp roasted garlic toast.
Tomato and olive spread over crispy garlic croutons is a classic for a reason. If made properly, it is the perfect yummy balance between the salty olives, acidic tomatoes, and buttery sweet croutons. Whether you serve it hot or room temperature it is delicious and your guests will love it.
I know that it might seem a lot of work to peel and remove the seeds but this will make the tomatoes smooth and remove a lot of the water. You will thank me.
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.
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.
Salty kalamata olives folded into a buttery tomato compote piled high on crisp roasted garlic toast.
Blanching Tomatoes:
Bruschetta:
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