Roasted tomato & tapenade open-face sandwich
Roasted tomatoes make everything better.
I've never made tapenade before. Probably because my other half is allergic to raw olive oil—don't worry he can eat it cooked—so I don't keep olives in the house often. When I do they're not here long, as I eat them straight from the jar or mixed into salads.
Roasted cherry tomatoes
1 pint cherry tomatoes, rinsed and cut in half
3 tbsp olive oil
1/4 tsp dried oregano
1/2 tsp sea salt
1/2 tsp cracked pepper
1-2 tbsp balsamic vinegar
Preheat oven to 375. Line a baking sheet with parchment paper. Mix all the ingredients, except the balsamic, into a bowl then pour out onto the baking sheet. Make sure the tomatoes are laying cut side up. Roast for 45 minutes or an hour. Remove from the oven once the tomatoes are browning on the bottom. Stir in the balsamic vinegar. Allow to cool and eat or store in the fridge for later use.
Green olive tapenade
1 can pitted green olives, drained and rinsed
1 tbsp capers, drained and rinsed
1 .5 tbsp lemon juice
1/2 tsp lemon zest
2 tbsp cilantro
1/4 tsp red chilli flakes
1/4 tsp black pepper
3-4 tbsp olive oil
Pulse first four ingredients in a food processor until roughly chopped. Let run 10 seconds and add remaining ingredients. I like my tapenade chunky, so I stop here. If you'd like it smoother, just keep blending. You can also make this by hand by chopping all the ingredients yourself.
Now assemble the sandwich. Cut a piece of bread. Slather with tapenade and top with tomatoes. Make sure to drizzle with balsamic along with cilantro and cracked pepper. Goat cheese would make a nice addition to this sandwich, if you have it. Enjoy!