Wednesday, October 8, 2014

Roasted Tomato~Kalamata Tapenade

We made this tapenade a while ago, back in August, I think. I forgot about it until I was flipping through all the photos on the computer, trying to delete some.

The official recipe is Roasted Tomato Tartines. It was an inspiration for our meal, but I'd like to try it next tomato season following the exact recipe a little more closely.
I love roasting tomatoes. The herbs they roast with always make the house smell so yummy. I am always amazed at just how much tomatoes shrivel when roasted:
We did not add the anchovies and garlic to the tapenade. Ours is simply the roasted tomatoes, kalamatas, capers, olive oil, and red wine vinegar. We didn't need to add any water - it seemed like a good consistency without the water.

Here's how we made our tartines:
  • Slice of French Batard (not toasted baguette) topped with the tomato~kalamata tapenade
  • Place slices of prosciutto on top (not prosciutto crisped in a skillet)
  • Slices of tomato on top the prosciutto
  • Slices of mozzarella on top the tomato
  • Heat in oven at 350 until cheese is melty 
  • Top with mixed greens/arugula, if desired, or have greens on side as a salad
We had our greens on the side. These open-faced sandwiches are delicious. Of course, I really like tomatoes and kalamatas, so I knew I'd love the tapenade. Add more tomatoes and cheese on top of a crusty bread - yes please. I guess the best time of year for this sandwich is tomato season, but this would be great as a quick meal year round if you could find decent tomatoes. I'd like to try it with toasted baguette and crisped prosciutto next year. This summer, well, we were being a little lazy and it seemed easier to just heat the sandwiches in the oven. 

This tapenade would also be good for dipping bread/spreading on crostini as an appetizer any time of year.

Roasted Tomato Tartines with Prosciutto recipe here.

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