Author Notes
The combination of sweet tomatoes and salty kalamata olives is mouth-watering. Literally, it is the perfect pairing. Add in some fresh thyme, good olive oil and creamy mozzarella, serve as an appetizer, or do like I did. Sit down with a big bottle of wine, a fresh loaf of bread, and eat it all! —localhaven
Ingredients
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2 cups
cherry tomatoes (or any tomato variety you prefer)
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3/4 cup
kalamata olives
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3-4 sprigs
fresh thyme
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1 pinch
sea salt and freshly ground pepper
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3 tablespoons
olive oil
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2 teaspoons
balsamic vinegar
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3-4 ounces
fresh mozzarella
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1
loaf of french bread
Directions
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Preheat oven to 425 degrees.
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Using a small roasting pan, coat the bottom with olive oil and add tomatoes, kalamata olives and a pinch of salt and pepper. Toss to combine and top with fresh thyme.
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Roast for 35 minutes and add mozzarella cheese. Roast for another 10-15 minutes, or until the tomatoes begin to split open.
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Remove from the oven and toss with balsamic vinegar.
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While the tomatoes and kalamata olives are roasting, slice french bread and toast until golden brown.
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Serve scooping the tomatoes, olives and melted mozzarella over the toasted bread. Make sure to soak up the juices with your bread, and of course, enjoy this with a big glass of wine.
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Have leftovers, serve the next morning with a poached egg on top.
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