Recipe: Olive and Tomato Toasts

by Ginevra on October 4, 2011

Since its still pretty warm, (unseasonably so) it is not unlikely that you will still be finding heaps of beautiful tomatoes at the farmers market, or if you’re lucky in your own back yard.  Here is a nice little recipe from Jacques Pepin’s Today’s Gourmet. It calls for cilantro, which is near impossible to find in Southwest France. And if you do find it, it is often too expensive and a little too limp. Instead, substitute some basil, or Italian parsley or whatever fragrant herb you like.  Don’t forget to hit up the olive man at the market for the black olives.

Recipe: Olive and Tomato Toasts

4   tablespoons virgin olive oil
16 slices from a baguette, cut 1/2 inch thick
2 tomatoes, seeded and cut into 1/4 inch dice
1/2 cup oil cured black olives, pitted and cut into 1/4 inch pieces
4 tablespoons minced cilantro
1/2 teaspoon freshly ground black pepper
1/4 teaspoon of salt
1 1/2 tablespoons grated Parmesan cheese

1) Spread 2 tablespoons of the olive oil on a cookie sheet and dip both sides of the bread slices in the oil.  Arrange on the sheet and bake in a preheated 400℉ oven for 6 to 8 minutes, until lightly browned.  Remove from oven and set aside.

2) Meanwhile, in a bowl combine tomatoes, olives, remaining 2 tablespoons olive oil, cilantro, pepper and salt.

3) Divide and spread the mixture evenly on top of each piece of toast. Sprinkle with grated cheese.

4) Return to the 400℉ oven for 5 minutes and serve warm, or serve unbaked at room temperature.

Yield: 4 servings

copied from: Jacques Pepin’s Today’s Gourmet, 1991



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