Heirloom Tomato-and-Olive Tartines Recipe

Name: Heirloom Tomato-and-Olive Tartines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large cloves garlic; 2 cups pitted kalamata or other brine-cured black olives; 4 anchovy fillets, drained; 1 tablespoon drained capers; 1 teaspoon chopped fresh thyme, plus thyme sprigs for garnish; 1 teaspoon chopped fresh rosemary; 1/4 cup plus 2 tablespoons extra-virgin olive oil; Coarse salt and freshly ground black pepper; 1 baguette, sliced diagonally 1/4 inch thick; 2 to 4 ripe heirloom tomatoes, cored, seeded, and chopped

Servings: persons

1
To prepare the tapenade, in the bowl of a food processor fitted with the metal blade, combine 2 of the garlic cloves, the olives, anchovies, capers, thyme, and rosemary.
2
Process until almost smooth.
3
With the machine running, gradually add 1/4 cup of the olive oil.
4
Process the mixture until smooth.
5
Taste and adjust for seasoning with freshly ground black pepper.
6
Transfer to a small bowl and set aside.
7
Position an oven rack 4 inches below the broiler element and preheat the broiler.
8
To make the toasts, arrange the baguette slices on a baking sheet and brush one side with the 2 tablespoons olive oil.
9
Broil until brown, 2 to 3 minutes.
10
Turn and broil the other side.
11
Halve the remaining clove of garlic.
12
Remove the toast from the oven and while warm, rub one side of each toast with the cut surface of the garlic.
13
Transfer to a rack to cool.
14
Place the chopped tomatoes in a bowl and season with salt and pepper.
15
To assemble, spread the toasts with a spoonful or so of tapenade.
16
Press a spoonful of the seasoned chopped tomatoes into the tapenade to cover.
17
Drizzle with a little of the remaining olive oil, and garnish with a small sprig of thyme.
18
The tapenade can be prepared ahead and refrigerated in an airtight container for up to 5 days.
19
The toasts can be made up to 2 days ahead and stored at room temperature in an airtight container.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large cloves garlic, 2 cups pitted kalamata or other brine-cured black olives, 4 anchovy fillets, drained, 1 tablespoon drained capers, and more.

Yes, Heirloom Tomato-and-Olive Tartines falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Heirloom Tomato-and-Olive Tartines

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions