Tomato Stack With Tapenade Recipes

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND BASIL PESTO DRESSING

Steps:

• Combine all ingredients in a food processor or blender and process until smooth. Transfer to a small bowl and wash out the blender or food processor bowl. Refrigerate until needed. (Can be made up to 2 days ahead.)
• Combine the basil, garlic, lemon juice, pine nuts and Dijon mustard in a food processor or blender. Pulse until coarsely chopped.
• With the machine running, slowly drizzle in the olive oil and blend until smooth. Season to taste with salt and black pepper.
• Place 1 tomato slice on each of 5 plates. (Alternately, arrange on a platter.)
• Top with a tablespoon of the tapenade.
• Top with a slice of fresh mozzarella. Repeat layering, finishing each stack with a slice of tomato. (You will have a slice left to enjoy another way.)
• Spoon some of the dressing over each stack and garnish with fresh basil leaves. Serve immediately.

SUNDRIED TOMATO TAPENADE

Steps:

• Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
• Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

STACKED TOMATO SALAD WITH BLACK OLIVE TAPENADE AND SWEET BASIL DRESSING

Steps:

• Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the mozzarella on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.
• Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
• Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

TOMATO STACK WITH TAPENADE

Steps:

• For the tampanade, blend first 4 ingredients and with machine running, add oil. Season with salt and pepper. For dressing. Whisk vinegar, honey and mustard. Gradually whisk in oil. Stir in basil. Season with salt and pepper. For salad place 1 tomato slice on each of 8 plates. Spread with tapenade. Top with cheese. Repeat layering. Top each with 3rd tomato. Chop remaining tomato slices. Place in bowl and toss with 2 tbsp dressing. Spoon some dressing over each stack and spoon chopped tomatoes alongside.

TOMATO AND TAPENADE TART

Steps:

• Preheat oven to 220c (200c fan-forced).
• Place pastry sheets one on top of the other on your work surface (that you have dusted with the flour)and roll out to measure a 24cm x 34cm rectangle.
• Trim edges for neatness & score with a knife to create a 1.5cm border.
• Transfer to baking tray & spread tapenade over pastry.
• Arrange the tomatoes over the top & sprinkle with Parmesan.
• Bake for 20 minutes or until pastry is puffed & golden.
• Remove from oven & scatter the Basil leaves on top.
• Slice & serve with a green salad.

TOMATO CAPER TAPENADE

Steps:

• Process all the ingredients until smooth.
• Spoon into hot sterilised jar and seal jar immediately.
• N.B. This is best made a day ahead and can be stored in refrigerator for about 4-6 weeks. This recipe makes approx 250ml of Tapenade.

TOMATO TAPENADE

Steps:

• Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
• With the machine running, add the oil from the anchovies first.
• If you want a looser consistency, add some oil from the jar of tomatoes.
• Place in a small bowl and cover.
• Refrigerate for at least 1 hour.
• To serve, bring the tapenade to room temperature and sprinkle with the parsley.
• Serve on toasted French bread.