Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
Ok, so this technically isn’t a traditional tapenade. It’s chunkier, and doesn’t use capers (this is the perfect level of salty already). But these were delicious and I immediately wanted a glass of red wine to go with them (and the ridiculously good pizza that was part of the meal – coming soon to a blog near you!).
These were such an easy, savory bite – they were gone in seconds and I accidentally ate more than my share
Here’s what you need:
Start by distributing the meat on top of the toast. I don’t love the aesthetic of the slice – this might have looked a little nicer if I had torn the meat or used bigger toasts so I didn’t have to divid them at all. But oh well.
Chop all of your ingredients in a fine dice and combine on the cutting board (nevermind the dates – those are for the pizza). Add just a tiny sprinkle of olive oil and season with salt and a lot of pepper. Mix together with your fingers and spoon a hearty spoonful onto each piece of baguette.
Toast in a lowish oven or a toaster oven (ideal) for five minutes or so – you are looking for a little bit of browning on the bread, and for the rest of the ingredients to be warm. Serve while warm and I highly do recommend the red wine on the side.
Note: You may notice that unlike almost everything that we eat, this contains no cheese. That is because of the saltiness of this appetizer – it is pitch perfect the way it is. If you want cheese, skip the meat… or skip the olives, I suppose, but then it really wouldn’t be a tapenade!