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Makes
over 2 cups tapenade for many sandwiches and extra as a dip for vegetables, bread or crackers.
Author Notes
I love tomato sandwiches...tomato with mayo, tomato with avocado and bacon and even a schmear of zucchini butter on toast with a salted tomato on top. This week I thought a salty, briny tapenade- like spread would make for a new twist on a tomato sandwich. —inpatskitchen
Ingredients
- For the tapenade
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1 1/2 cups pitted assorted olives (I used kalamata and oil cured black olives)
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1
large clove garlic
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2 tablespoons
brine cured capers
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3
anchovy filets packed in oil
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4
large basil leaves
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1 tablespoon
fresh lemon juice
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2 tablespoons
extra virgin olive oil
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1 cup
good quality mayo (or homemade)
- For the toast
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Slices of a good rustic bread, toasted
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Seasonal tomatoes sliced about 1/4 inch thick
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The tapenade
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Thinly sliced basil leaves
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Coarse sea salt (optional)
Directions
- For the tapenade
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Place all ingredients except the mayo in a food processor (or mini) and process until combined but not quite smooth. You want a little texture there. Place the mixture in a bowl and stir in the mayo. Refrigerate until ready to make your toast.
- For the toast
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Spread your toasted bread slices thinly with the tapenade and then lay a tomato or two or three (depending on your toast size) over the top. Garnish with the fresh basil and sprinkle with a few grains of the sea salt if using.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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