1 ciabatta or baguette
a jar of of black olives tapenade
cream cheese cream
confit cherry tomatoes
fresh thyme
confit tomatoes:
1 cup cherry tomatoes
½ cup olive oil
1 clove of garlic
salt and pepper
1 sprig of thyme
1 teaspoon brown sugar
a pinch of cayenne pepper
About a month ago I was asked to help with preparation of menu for the anniversary of a shop selling kitchen utensils and some high quality foodstuffs. The idea was to highlight the ingredients you could find in the shop: olive oil, vinegars, French tapenades and spreads, mustards,chocolate creams. The menu I proposed was quite simple: bruschettas with tapenades and fitting additions, barbequed chicken wings in mustard marinade, roasted potatoes in basil pesto, chocolate pistachio brioche and rhubarb and orange cobbler. I would want to feature one of the menu items here i.e. bruschetta with black olive tapenade, cream cheese and confit tomatoes.
Lilia, xoxo 

Cut the bread into slices. Sprinkle the slices with the olive oil and broil on the grill or grill the bread on a grilling pan. Spread a layer of tapenade on the toasted bread and then add a thin layer of cream cheese. Add the confit tomato on top and sprinkle with some thyme leaves.

Wash the tomatoes and put them in a shallow  saucepan together with the remaining ingredients. Cook over low heat until tomatoes begin to burst and the liquid reaches a density of syrup. Transfer the tomatoes in a jar, pour some more olive oil on top.  Keeps  up to a week in the refrigerator.

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