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

tablespoons

Capers

Rinsed and drained

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 Tomatoes

250

Green Olives

Stones removed

Method

Preheat the oven to 120°C.

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

Sprinkle sliced garlic and thyme sprigs over the tomatoes.

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

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

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

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

Spread a teaspoon of tapenade onto each grilled toast strip.

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