Tomatoes on Toast with Green Olive Tapenade

Slow-roasted cherry tomatoes topped with a zesty green olive tapenade and Parmesan served on grilled focaccia strips.

Vegetarian Italian Appetiser Brunch Roasted

Estimated Nutrition

Calories

1052.7

kcal / serving

4210.8 kcal total

Carbs

71.4g

per serving

285.6 g total

Fat

80.6g

per serving

322.2 g total

Protein

14.6g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tablespoons

Sherry Vinegar

Dairy

handful

Parmesan

Fresh shavings

Fruits

piece

Lemon

Juice only

GrainsCereals

loaf

Focaccia

Cut into 15cm long strips

NutsSeeds

Sea Salt

To taste

Black Pepper

Freshly ground, to taste

cloves

Garlic

Sliced

sprigs

Thyme

Fresh

clove

Garlic

Chopped

OilsFats

250

Extra Virgin Olive Oil

Olive Oil

For brushing toast

Vegetables

450

Cherry Tomato

250

Green Olive

Stones removed

tablespoons

Caper

Rinsed and drained

Method

Preheat the oven to 120°C.

Top each strip with roasted tomatoes and finish with parmesan shavings.

Spread a teaspoon of tapenade onto each grilled toast strip.

Brush focaccia strips with oil and grill on a hot griddle pan for 2-3 minutes per side.

Pulse olives, capers, lemon juice, and chopped garlic in a blender to a rough paste.

Remove from oven, drizzle with sherry vinegar, and set aside.

Drizzle with 250ml oil and roast in the oven for one hour.

Sprinkle sliced garlic and thyme sprigs over the tomatoes.

Place tomatoes into a baking dish and season with salt and pepper.